Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Baked Egg Linguine With Onion, Scallion, and Umame

 
Baked Egg Linguine With Onion, Scallion, and Umame
Image ©
 
One serving costs about $4 One serving costs about $4

$4.00 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:67%

Spoonacular Score: 67%

 

Baked Egg Linguine With Onion, Scallion, and Umame might be a good recipe to expand your main course collection. One serving contains 917 calories, 35g of protein, and 51g of fat. This recipe serves 4. For $4.0 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, onion, half and half, and a few other ingredients on hand, you can make it. 3 people have tried and liked this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, take a look at these similar recipes: Linguine with Scallion Sauce and Sauteed Shrimp, Onion Scallion Beef, and Onion Scallion Beef.

Ingredients

Servings:
4 ounces
4 ounces linguine
linguine
2
2 fresh eggs
fresh eggs
0.5 cup
0.5 cup half and half
half and half
0.5 stick
0.5 stick butter
butter
2 Tbs
2 Tbs flour
flour
1 cup
1 cup fresh parmigiano reggiano
fresh parmigiano reggiano
1 small
1 small onion
onion
3
3 scallions
scallions
some
some black pepper
black pepper
some
some black truffle salt
black truffle salt
some
some black truffle oil
black truffle oil
1 small loaf
1 small loaf french bread
french bread
some
some leftover robusto cheese
leftover robusto cheese
4 ounces linguine
4 ounces
linguine
2 fresh eggs
2
fresh eggs
0.5 cup half and half
0.5 cup
half and half
0.5 stick butter
0.5 stick
butter
2 Tbs flour
2 Tbs
flour
1 cup fresh parmigiano reggiano
1 cup
fresh parmigiano reggiano
1 small onion
1 small
onion
3 scallions
3
scallions
some black pepper
some
black pepper
some black truffle salt
some
black truffle salt
some black truffle oil
some
black truffle oil
1 small loaf french bread
1 small loaf
french bread
some leftover robusto cheese
some
leftover robusto cheese

Equipment

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


Instructions

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. I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened. 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. I then add my heavy cream, and bring this to a simmer. See how its thickening up? NIIIIICE. 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. 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. 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 Swirling my pasta into my waiting ramekins, using tongs to make a nice nest for 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. 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. Scrumdillyicious! 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. 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!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.00
Ingredient
4 ounces linguine
2 fresh eggs
½ cups half and half
½ sticks butter
2 Tbs flour
1 cup fresh parmigiano reggiano
1 small onion
3 scallions
some black pepper
some black truffle oil
1 small loaf french bread
some leftover robusto cheese
Price
$0.24
$0.48
$0.33
$0.48
$0.02
$2.11
$0.15
$0.24
$0.01
$7.21
$3.43
$1.29
$15.99

Nutritional Information

Quickview
917 Calories
35g Protein
50g Total Fat
81g Carbs
19% Health Score
Limit These
Calories
917k
46%

Fat
50g
78%

  Saturated Fat
22g
141%

Carbohydrates
81g
27%

  Sugar
7g
9%

Cholesterol
169mg
57%

Sodium
1537mg
67%

Get Enough Of These
Protein
35g
70%

Selenium
69µg
100%

Calcium
625mg
63%

Phosphorus
557mg
56%

Vitamin B1
0.82mg
54%

Vitamin B2
0.85mg
50%

Manganese
0.87mg
44%

Folate
163µg
41%

Iron
5mg
30%

Vitamin K
30µg
29%

Vitamin B3
5mg
29%

Zinc
3mg
25%

Vitamin A
1165IU
23%

Vitamin E
3mg
22%

Magnesium
76mg
19%

Fiber
3g
15%

Vitamin B12
0.9µg
15%

Copper
0.29mg
15%

Vitamin B6
0.27mg
14%

Vitamin B5
1mg
12%

Potassium
355mg
10%

Vitamin D
0.75µg
5%

Vitamin C
3mg
4%

covered percent of daily need

Related Recipes