Project Description

Tagliatelle with Capers, Egg and Parmesan

Tagliatelle with Capers, Egg and Parmesan is incredibly simple but the success of this dish depends absolutely on the quality of the ingredients, so make no compromises. Have everything ready and act quickly for this simple dish.

Serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes


750g fresh or 375 g dried tagliatelle
1 tablespoon (20 ml) extra virgin olive oil
4 free range eggs
1 whole nutmeg, freshly grated
50g butter
1/3 cup (65 g) good quality capers, rinsed and drained
salt and freshly ground black pepper
100g parmesan, shaved


  1. Bring a large pot of salted water to the boil. Add the pasta and cook according to packet directions or approximately 5 minutes.
  2. Meanwhile heat oil in a large frying pan over medium high heat. When hot carefully break the eggs in and cook, one side only until the whites are set but the yolks are still runny.
  3. Drain pasta, reserving ½ cup (125 ml) pasta water and put pasta back into hot pot. Season with butter, nutmeg, capers, salt and pepper. Toss together well.
  4. Divide amongst four warmed serving bowls, top each with a fried egg and scatter over the parmesan. Sprinkle with extra freshly ground black pepper. Serve immediately.

Wine: This is a subtle yet wonderfully flavoured dish. Try a soft white wine like viognier, chenin blanc or marsanne.

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Truffled Egg Pasta
Linguine with Avocado Pesto, Asparagus and Peas