Torn Pasta With Brown Butter, Herbs & Eggs

By ltrodrigu

Ingredients

• 3/4 pounds dried lasagna sheets, broken into uneven pieces
• 2 teaspoons white vinegar
• 4 eggs
• 1 stick butter
• 1 shallot, finely minced
• 1/3 cup grated pecorino
• 2 tablespoons lemon juice
• 1 teaspoon soy sauce
• 2 teaspoons fines herbes, a combination of finely chopped parsley, chives, tarragon and chervil
• Salt, to taste
• Freshly ground black pepper, to taste

Details

Adapted from online.wsj.com

Preparation

Step 1

Fill a large pot and a large sauté pan with water and bring both to a boil over high heat. Add pasta to large pot and cook until al dente, 12-14 minutes, then drain. Meanwhile, add vinegar to sauté pan, stir and reduce heat to medium. When water in sauté pan is at a simmer, crack in eggs and poach until whites are firm but yolks are still soft, 2-3 minutes. Use a slotted spoon to transfer eggs to a warm, paper-towel-lined plate.

Drain and dry sauté pan and set over medium heat. Add butter. Once butter begins to foam, add shallots and cook, stirring occasionally, until shallots and butter are golden brown, 8-10 minutes.

Add pasta and pecorino to butter-shallot sauce, stirring until well combined. Cook to warm through, about 1 minute. Remove from heat. In a small bowl, whisk together lemon juice and soy sauce. Add lemon-soy mixture to pan and stir to combine. Stir in herbs. Season with salt and pepper. To serve, divide among four plates and top each with a poached egg.