Tired of eating pasta with tomato sauce every day? Let’s spice things up with some Asian flavours. Up your cooking game with this simple yet flavourful dish – truffle garlic pasta with poached eggs. Garlic and truffle powder are the secret stars of this dish. The truffle and parmesan bring out a strong but not overpowering garlicky aroma that pairs well with the creamy poached eggs.
Tender, silky poached eggs sit on top of rich, garlicky pasta. It’s a comforting dish perfect for chilly nights when you want something flavorsome but also light and wholesome. This truffle garlic pasta is just that – packed with umami flavor but not too heavy.
You can substitute any type of vegetable, like spinach, so feel free to experiment and try something new the next time you make this dish. Enjoy 😉
Truffle Garlic Pasta with Poached Egg
- 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
- green onion
- Mix coconut amino, fish sauce, sesame oil, soy sauce and sugar altogether.
- 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.
- 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.