Roasted Garlic Fettuccine with Broccolini, Mushrooms, and a Poached Egg
For a truly original meal idea, try our roasted garlic fettuccine recipe. You’ll look like a pro in the kitchen – they never need to know how easy it is to make!
Roasted Garlic Fettuccine with Broccolini, Mushrooms, and a Poached Egg
Prep Time 1 hour 30 minutes
Servings 4 Servings
Ingredients
- 1 head garlic
- 2 ½ oz. fettuccine*
- 4 cups/6 oz. broccolini spears
- 2 Tbsp. extra virgin olive oil
- 2 cups/4 oz. sliced button mushrooms
- 1 Tbsp. white vinegar
- 4 eggs
Instructions
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Preheat oven to 375ºF. Wrap the garlic in foil. Place in the oven and bake until softened and golden (about 45 minutes).
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While the garlic is cooking, bring a medium pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and reserve.
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Also while the garlic is cooking, bring another medium pot of salted water to the boil. Add the broccolini and cook until crisp tender, about 3 minutes. Drain and reserve.
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When the garlic is cool, squeeze the cloves to remove the roasted garlic paste. Measure 2 Tbsp. Reserve.
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Heat another saucepan with 3” salted water to a simmer for poaching the eggs. Hold at a simmer while making the pasta.
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Heat a large sauté pan over medium-high heat. Add the olive oil and mushrooms. Sprinkle with salt and pepper and sauté until golden, about 3 minutes. Add the broccolini and cook until starting to brown, another 2 to 3 minutes. Stir in the garlic paste, using a fork if needed, to break it up and distribute it. Stir in the pasta. Taste and adjust seasoning. Reserve.
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Add the vinegar to the egg water. Crack the eggs into the water. Increase heat, if needed, to bring the water back to a simmer. Set a timer for 4 minutes (this will achieve a set white and a runny yolk). When there are 2 minutes left, divide the pasta between 4 bowls. Use a slotted spoon to remove the eggs and place on top of each bowl.
Recipe Notes
An exclusive SharethePasta.org recipe.
