Main course

Baked Egg Linguine With Onion, Scallion, and Umame

Name: Baked Egg Linguine With Onion, Scallion, and Umame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces linguine; 2 eggs; 0.5 cup half and half; 0.5 stick butter; 2 Tbs flour; 1 cup parmigiano reggiano; 1 small onion; 3 scallions; 4 servings pepper; 4 servings truffle salt; 4 servings truffle oil; 1 small loaf bread; 4 servings leftover robusto cheese

This dish features creamy linguine in a rich Parmesan sauce, baked in individual ramekins with a cracked egg on top. The pasta is tossed with sautéed onion and plenty of scallions before baking, then finished with a drizzle of truffle oil and truffle salt. Serve it with toasted bread, spread with butter and robusto cheese, to sop up all the runny yolk and sauce. It's a hearty and satisfying meal.

Recipes.zone

September 3, 2026

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11 steps · 45 min total

Prep Ingredients and Ramekins

Mince the small onion and 3 scallions. Grate the Parmigiano Reggiano. Butter two 8-ounce ramekins and set them aside. Get a pot of water on to boil for the linguine.

Sauté Onions

Melt 1/2 stick of butter in a large saucepan. Add the minced onions and sweat them out until they are just softened.

Make the Roux

Stir in 2 tablespoons of flour with the butter and onions to form a roux. Cook for a few moments, stirring constantly, until the flour is fully incorporated and the mixture just begins to turn a light tan color.

Add Half and Half

Pour in the 1/2 cup of half and half, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer, and watch as it begins to thicken.

Stir in Cheese

Add most of the 1 cup of grated Parmigiano Reggiano, reserving a little for garnish. Stir it in until melted and smooth. Lower the heat and let the sauce simmer until it's thick enough to coat the back of a spoon. Season with pepper and truffle salt to taste.

Cook Linguine

Cook the 4 ounces of linguine in the boiling water until it's just slightly undercooked, still with a bit of bite. Before draining, reserve about 1/2 cup of the starchy pasta water. This can be used to thin the sauce later if it becomes too thick.

Add Scallions

Add most of the sliced scallions to the sauce, reserving some for garnish. Toss everything together, then remove the pan from the heat and stir well.

Fill Ramekins and Bake

Divide the sauced linguine evenly among the prepared ramekins, using tongs to swirl it into a neat nest shape. Create a small well in the center of each pasta nest.

Carefully crack a single egg into the center of each ramekin, making sure the yolk remains intact. Place the ramekins on the middle shelf of a preheated 350°F (180°C) oven and bake for 10 minutes, or until the egg whites are just set but the yolk is still runny.

Bake Cheesy Bread

While the eggs are baking, split the small loaf of bread lengthwise. Spread the cut sides with melted butter and top with the shredded robusto cheese. Place the bread on the top shelf of the oven alongside the ramekins. Bake until the cheese is melted and lightly toasted, about 8-10 minutes, or until golden brown.

Finish and Serve

Just before serving, drizzle each ramekin with truffle oil and sprinkle with truffle salt and pepper. Garnish with the reserved scallions.

Enjoy

Serve the baked linguine immediately with the toasted cheesy bread on the side. Pierce the runny egg yolk in the center of the pasta and let it mix into the creamy sauce.

Baked Egg Linguine With Onion, Scallion, and Umame