Baked Egg Linguine With Onion, Scallion, and Umame

Health score
19%
Baked Egg Linguine With Onion, Scallion, and Umame
45 min.
4
917kcal
21.49%sweetness
51.83%saltiness
7.42%sourness
5.84%bitterness
20.79%savoriness
100%fattiness
0%spiciness

Ingredients

  • ounces pasta uncooked
  •  eggs fresh
  • 0.5 cup half and half 
  • 0.5 stick butter 
  • Tbs flour 
  • cup parmesan fresh grated
  • small onion 
  •  spring onion 
  • servings pepper black
  • servings salt black
  • servings truffle oil black
  • small loaf bread french
  • servings cheese 

Equipment

  • frying pan
  • sauce pan
  • oven
  • ramekin
  • tongs

Directions

  1. I start by mincing my onions and scallions, and setting my water to boil for my pasta. I also grate my cheese and butter my two 8oz ramekins.
  2. I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened.
  3. I then add about 2 tbs of flour, which I mix well with the butter and onions to form a roux. I cook this for a few moments, until fully incorporated and just turning a wee bit tan.
  4. I then add my heavy cream, and bring this to a simmer. See how its thickening up? NIIIIICE.
  5. In goes most of my shredded cheese (I save some for garnish, and for Clayton to pick at), which I stir in well. I then lower the heat, and let this simmer until thick. I salt and pepper it to, until it tastes just right.
  6. Ive been cooking my linguine on the back burner, and at just slightly undercooked, its ready to add to the sauce. I reserve my pasta water, too, so that if this gets too thick I can add a little starchy wetness to the pan until the sauce is the right consistency.
  7. The last ingredient to add to the pan is my abundance of sliced scallions (reserving some for garnish, too). I toss this in, remove from the heat, and stir well before
  8. Swirling my pasta into my waiting ramekins, using tongs to make a nice nest for
  9. The addition of a single, cracked (but not the yolk!), farm fresh egg for the center. This goes in my 350 degree oven, on middle shelf, for 10 minutes to bake just until the whites are set, but the yolk is still runny.
  10. Oh, I also split a nice small loaf of french bread down the middle, spread it with hot melted butter, and top it with shredded robusto cheese. I put this in the oven, too, on the top shelf, and let the cheese melt and toast while my eggs are setting.
  11. Scrumdillyicious!
  12. Right before service, I sprinkle some black truffle oil (Thanks, Tom!) and some black pepper salt over the dish, just to add that umame savor that separates this meal from any ol linguine alfredo.
  13. Served with my toasted cheese bread for sopping, I pierce the quivering sun in the middle of my creamy pasta tresses, and I dive into this hot, simple, elegant, perfect little meal. 30 minutes + very few ingredients = utter weeknight dining perfection!

Nutrition Facts

Calories917kcal
Protein15.21%
Fat49.47%
Carbs35.32%

Properties

Glycemic Index
98.13
Glycemic Load
51.52
Inflammation Score
-8
Nutrition Score
29.26347826087%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.88mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
4.51mg

Taste

Sweetness:
21.49%
Saltiness:
51.83%
Sourness:
7.42%
Bitterness:
5.84%
Savoriness:
20.79%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:917.48kcal
45.87%
Fat:50.61g
77.86%
Saturated Fat:22.49g
140.59%
Carbohydrates:81.29g
27.1%
Net Carbohydrates:77.53g
28.19%
Sugar:7.98g
8.86%
Cholesterol:169.8mg
56.6%
Sodium:1537.22mg
66.84%
Protein:35.02g
70.04%
Selenium:69.91µg
99.88%
Calcium:625.9mg
62.59%
Phosphorus:557.78mg
55.78%
Vitamin B1:0.82mg
54.34%
Vitamin B2:0.85mg
50.23%
Manganese:0.87mg
43.71%
Folate:163.79µg
40.95%
Iron:5.37mg
29.82%
Vitamin K:30.62µg
29.17%
Vitamin B3:5.73mg
28.65%
Zinc:3.74mg
24.9%
Vitamin A:1165.35IU
23.31%
Vitamin E:3.23mg
21.52%
Magnesium:76.62mg
19.16%
Fiber:3.77g
15.06%
Vitamin B12:0.9µg
14.92%
Copper:0.29mg
14.58%
Vitamin B6:0.27mg
13.6%
Vitamin B5:1.18mg
11.8%
Potassium:355.91mg
10.17%
Vitamin D:0.75µg
4.97%
Vitamin C:3.26mg
3.95%