Pasta with Poached Egg, Frizzled Ham and Browned Butter

by Cate on October 18, 2004

4 servings, tabled in under 30 minutes

Salt and black pepper
1 pound spaghetti
4 to 8 tablespoons butter
20 slices ham, cut into ribbons
8 eggs
Parmesan cheese, to taste

Set a large pot of water to boil and salt it. When the water is boiling, add the pasta. Meanwhile, add 1 tablespoon of the butter and the ham into a medium-size saute pan over medium-high heat. Cook, stirring occasionally, until the ham colors, about 2-3 minutes, then divide ham among 4 pasta bowls. Add remaining butter to the pan and when the foam subsides, crack the eggs into the pan. Cook them sunny side up, until the whites are nearly firm and the yolks very runny. The butter will begin to color while the eggs are cooking; if it threatens to burn, lower the heat to medium. When the pasta is tender, but not mushy, drain it, reserving a bit of the cooking water. Put the pasta in the bowls. Use a spatula to transfer 2 eggs to each bowl of pasta and pour all the butter from the pan around the eggs onto the pasta. Slice the eggs on the pasta and toss them with the pasta, adding cheese, salt and pepper as desired. If necessary, add a little of the pasta cooking liquid to each dish to make a little more sauce. Serve.

Sweetnicks’ Note: Delicious, easy, great weeknight meal.

Be Sociable, Share!

{ 2 comments… read them below or add one }

Tyanne October 20, 2005 at 1:29 pm

this may sound silly, but what kind of ham did you use in this recipe, it looks good. And I loved the chocalate macaroon bars. Thanks.


Cate October 20, 2005 at 9:34 pm

I used regular domestic ham from the deli. I debated about using prosciutto, thinking it might need the extra saltiness, but actually “frizzling” the regular old domestic ham gave it the little extra punch prosciutto would (and prosciutto gets REAL EXTRA SALTY when frizzled or baked). Hope you try the recipe — glad you liked the bars (and thanks for the feedback!).


Leave a Comment

CommentLuv badge

Previous post:

Next post: