Fettuccini w/ poached egg, asparagus sweet peas & chipotle crème

By exdircomp

Poaching liquid:


•2 cups cold water mixed with 3 oz (6 tbsp) white vinegar and 1/4 tsp kosher salt

Ingredients

• INGREDIENTS
• 1 lb Fresh Fettuccine
• 1 Poached Egg per person (here is Thomas Keller's method if you don't have your own)
• 1/3 lb. pepper bacon
• 1 tablespoon Butter
• Salt & Pepper
• 1/2 cup Parmigiano Reggiano
• Sauce
• 2 tablespoons Butter
• 1 Onion diced
• 3 teaspoons Garlic minced
• 2 Chipotle Chiles
• 6 Asparagus cut in half
• 1/2 cup Peas
• 1/2 cup Wine
• 1 cup Cream

Preparation

Step 1

Sautee garlic, onion, chipotles on medium heat. Once onions become translucent add wine. Cook until it reduces by half. Add cream and let simmer for 5 minutes. Season to taste. Blend sauce for a smooth consistency.


In sauté pan render bacon until crisp. Add peas, asparagus, and the sauce. Add salt & pepper to taste.


Cook the pasta till just before al dente and finish it in the sauce.

Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 minutes. Using a slotted spoon, lift each egg out of the water.

Tip: After you lift the egg, if you touch the back of the slotted spoon to a kitchen towel, it will lose the excess water clinging to the bottom.


Top each portion with a poached egg and grate Parmesan on top before serving.