Onsen Tamago Pasta Recipes
ONSEN TAMAGO PASTA
Steps:
- Prepare an ice bath and place a large pot of salted water over medium-high heat. Using a kitchen thermometer, bring the water to 180°F. Add the eggs and cook for 13 minutes, keeping the water as close to 180°F as possible. At that 13-minute mark, the eggs will be cooked through, so remove them and submerge them in the ice bath (be sure to keep the cooking water, and not drain it). Once cool, remove the eggs from the ice bath and set aside.
- Return the same pot of water to a boil and stir in the linguine. Cook according to the package instructions.
- While the pasta is cooking, place a large sauté pan over medium heat. Add the bacon and cook, stirring often, until it's crisp, about 6 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute longer. Add the cream and let it come to a boil, then decrease the heat to low and simmer for 1 minute. Remove the pan from the heat and set aside.
- When the pasta is almost finished cooking, add the eggs (still in their shells) to the water to reheat for 1 minute. Drain the pasta and set aside the eggs.
- Add the pasta to the sauté pan with the sauce and combine well. Increase the heat to high. Mix in the Parmesan cheese, salt, pepper, and butter, and cook until the butter has melted. Add the parsley and toss until it is well combined.
- To serve, divide the pasta with sauce among 4 plates. The eggs should be just cool enough to handle by now, so gently tap them on the counter to break the shells. For each one, peel off half of the eggshell and scoop out the egg with a spoon. Place an egg on top of each plate of pasta. Serve warm.
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4.8/5 (134)Calories 83 per servingCategory Side Dish
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- Gather all the ingredients. You will need a small heavy-bottomed saucepan (I use 1.5 QT); the water should cover the eggs with 1000 ml water completely.
- Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.
- If you like to enjoy onsen tamgo with the sauce, combine the dashi, mirin, and soy sauce in a small saucepan and bring it to a boil. Add katsuobushi and turn off the heat, let katsuobushi sink at the bottom of the pan. After 30 seconds or so, strain through the strainer and set the sauce aside. You can keep the sauce in the refrigerator for 4-5 days.
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