Truffle Garlic Pasta with Poached Egg
In this quick and easy recipe, we’re using garlic & truffle as the primary flavors rather than as a subtle accent. The result is rich, garlicky, and comforting with just enough umami taste to cut through all that richness. The poached eggs are optional but they add a visual appeal while also adding some protein and making this a complete meal.
Ingredients
- 1 tablespoon coconut amino
- 1 tablespoon fish sauce
- 1/2 tablespoon sesame oil
- 2 tablespoons truffle powder
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- crimini mushroom
- spaghetti
- green onion
Instructions
Stir-fry Sauce
- Mix coconut amino, fish sauce, sesame oil, soy sauce and sugar altogether.
Poached Egg
- Crack an egg and submerge it in vinegar for 5 minutes. Vinegar helps the egg white set while keeping it tender.
- In a pod, bring the water to a simmer (not boil), and slowly scoop the egg and drop it into the hot water.
- Cook for about 2-5 minutes. Use a skimmer to scoop out the egg.
Stir-fry the spaghetti
- Chop the green onion and cut the crimini into thin slices.
- In a pan, saute the garlic, add in spaghetti, mushroom, green onion, truffle powder, and the stir-fry sauce. Quickly stir for 3 minutes and turn off the heat.
- Serve on a plate with the poached egg on top.
- Sprinkle some black pepper to add some depth and spice.
Video
Notes
- For the truffle powder, I use Epicurean Specialty Truffle Seasoning with Parmesan & Black Garlic. You can definitely substitute it with truffle oil and parmesan to get that earthy flavor along with the tangy taste of parmesan cheese.
- You don't want to cook the spaghetti for too long as it will overcook the noodle, making them very gummy and unpleasant texture.
- The egg should taste normal if you don't let it sit in the vinegar for too long. 3-5 minutes is ideal. The vinegar will help cook the egg faster and create that perfect and tender texture.
Tried this recipe?Let us know how it was!