Truffled Papardelle & Poached Eggs

My best friend has once again teased me about my multi-syllabic meals but this is coming from a guy who has no problems eating tuna straight out of the can. So I dedicate this recipe to my BFF of  18 years.

A few months ago, the BFF asked me to post a recipe that is “man-friendly”. The criteria is as follows: 1) easy enough for the average testosterone-bearing gender 2) sophisticated enough to impress the ladies 3) takes less than thirty minutes so there’s more time to do some push-ups before his date arrives. Ooops, did I say “his date”? I meant generally speaking, of course.


1/2 lb. fresh papardelle pasta
2 eggs
1 1/2 cup baby portobello mushrooms, sliced
1/4 cup shaved parmesan
white truffle oil
olive oil
coarse sea salt
minced parsley for garnish
  1. Boil a large pot of salted water. In another pan, bring 3 inches of water to a rolling boil with a few dashes of vinegar – this is for poaching the eggs. Meanwhile, saute the mushrooms in small skillet with a little olive oil. Once the mushrooms are cooked (approximately 6-8 minutes), set aside and keep warm.
  2. Once the vinegar water comes to a rolling boil, lower heat and follow my simple steps to poaching eggs. While the eggs are poaching, put the papardelle pasta in the boiling salted water. Cook for about 2-3 minutes. Drain the pasta and toss with a little olive oil to keep the noodles from sticking together. Add the sauteed mushrooms, parmesan and a few pinches of coarse sea salt.
  3. Serve on individual plates and place poached egg on top of the pasta. Sprinkle with parsley and another tiny pinch of coarse sea salt on the egg. Serve immediately.

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