Pasta with Poached Eggs and Truffle Oil

Pasta with Poached Eggs and Truffle Oil is a fantastic dish will give your taste buds a wonderful sensation!

1 cup mushroom

1 (10-ounce) package linguine pasta, uncooked

6 eggs

4 tablespoons butter, softened

2 tablespoons white truffle oil

1/3 cup Parmesan Cheese (Parmigiano-Reggiano), freshly grated

Coarse salt and freshly-ground black pepper to taste

Remove the stems of the mushrooms. Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet. You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate. Repeat with the other mushroom halve. Set aside the gills for the “truffles” to sprinkle on top of the pasta dish when finished. Reserve the remaining mushroom for later use.
While the pasta is cooking, poach the eggs. Bring 2 to 3 inches of water to a simmer in a large skillet or sauté pan over medium heat. Reduce the heat to a gentle simmer and crack one egg at a time into a small bowl and slide the egg gently into the simmering water.
Cook until the whites are just set and the yolks begin to thicken but are not hard. Remove the eggs with a slotted spoon to a warmed plate (in the same order they went into the pan).
Toss the pasta with the butter, truffle oil, parmesan cheese, salt, and pepper. If it seems too dry, add a few more tablespoons of the cooking water and toss again.
Divide the pasta among 6 individual warmed serving bowls. Top each portion with a poached egg, sprinkle the reserved gills or “truffles” over the top, and serve immediately.