Linguine con Uovo Sode (Pasta with Hard-Boiled Egg)

Pasta dishes always sound far better, and rather more enticing, when described in Italian. This clearly has something to do with the word ‘pasta’ being virtually synonymous with its country of origin. However, let us not kid ourselves; describing a dish in another language, especially a rather romantic one, does give one a sense of expertise and an air of authority. Having said that, I jolly well hope that my Italian is, at least on this occasion, correct.

As was mentioned in a recent post of mine, I am trying to make more frequent use of the eggs our chickens produce. This, combined with my desire for a filling but healthy bowl of pasta, provided the inspiration for the recipe you will find below. Linguine, though a little more expensive than your bog-standard spaghetti, is a real winner and I believe I’ve developed what can only be described as a healthy fetish for it. Linguine has so much body and, in my opinion, provides one with the perfect balance between spaghetti and tagliatelle. Though, if one is on a particularly tight budget, a little basic spaghetti would not offend.

I find that pasta is, more often than not, considered to be a rather summery ingredient. It is often paired with tomatoes and basil – quintessentially summery ingredients. This assumption appears to be entirely unfounded, since pasta, of any sort, is an ideal vehicle for any number of flavours. Indeed, this dish encapsulates some rather wonderful rich and wintry flavours while managing to stay true to its most endearing quality. That is, its ability to transcend the usual limitations of simple flour mixtures, by being extremely light and delicate.

Linguine con Uovo Sode

Serves 1

Ingredients:

• 70g linguine, spaghetti or fettuccine will do

• 1 small clove of garlic, finely chopped

• A twist of lemon juice

• 1 egg

• A little finely chopped parsley to garnish

• Olive oil

• Seasoning

Method:

1. First, you’ll need to hard boil your egg. To do this place an egg in a small pan and very nearly cover it in water. Bring the water to the boil and continue to simmer for 6 minutes. While the egg is boiling pop the linguine on to boil. When the pasta is nearing completion gently fry the garlic in a generous dose of olive oil. Add the pasta to the frying pan when it is cooked through, drizzle over the lemon juice, season and transfer to a suitable bowl. Peel the egg and chop into quarters or eighths, place over the pasta and garnish with parsley.

Cost: Simple pasta dishes never cost very much and here the case remains the same. Assuming you don’t have a ready supply of free eggs, this dish ought to set one back no more than around 60p. Not bad for a thoroughly delicious lunch.

 

81 thoughts on “Linguine con Uovo Sode (Pasta with Hard-Boiled Egg)

  1. thewholebagofchips

    I am 100% Italian (American) and I have never heard of this before! It looks and sounds amazing!! The eggs are done perfectly. We do put crushed boiled eggs in our soup on holidays though, and my mother puts it in her lasagna as her mother does. I will have to try this one!! I love that it’s budget-friendly, as usual! Thank you for sharing it!
    Jen
    http://www.thewholebagofchips.com

  2. 35aweek

    I made something quite similar last night. I don’t like hard-boiled eggs, but my husband does, and we’ve got a fridge full of eggs from our hens. Should’ve thought of this!

  3. Corina

    I’d have never though to pair pasta and hard-boiled eggs. It does make a nice easy meal though, and I agree that linguine is much nicer than spaghetti, which I can never work out why as it’s all pasta in the end, but I’m just not so keen on it!

  4. k.m.

    I just read about a similar dish in a magazine, it was Spanish and had saffron in it, and perhaps also parsley. This looks to be much more reasonable, saffron is so expensive. Looks gorgeous and filling.

  5. Katerina

    Protein and pasta make a perfect combination! Pasta is such a versatile ingredient you can create practically anything with it! This dish sure looks and tastes deliciously! You have a beautiful collection of recipes in your blog!

  6. Jenevieve

    I’ve never heard of this combination before, but I’ve actually wondered if there was an egg/pasta dish out there (other than egg yolk ravioli). So glad to see there is, I’ll have to give it a try!

  7. Tanya

    One of my former roommates used to add scrambled eggs to his pasta and I was always thought it was the strangest thing, but maybe I am the strange one for being so skeptical about it!

  8. chrid

    this loks like a great recipe and I can’t wait to try it. I have done a version just letting the pasta cook the eggs (like carbonara) but would like this variation I’m sure……one thing though- with all the pots and pans and gas your recipe involves, why isn’t that included in the cost as well? It might equal the cost of the ingredients.

    1. frugalfeeding

      Thanks! Are you seriously suggesting that I work out how many meals I’ll cook in 20-30 years (which is how long the pots and pans will last) and factor that in? Ok, I’ll add a penny to every meal. I don’t add energy costs, because on a meal by meal basis they are also basically negligible. Besides, you’re going to use energy whatever you cook. Unless you’re suggesting it would be cheaper to get a takeaway?

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