Pesto and Cheddar Spaghetti with Steamed Eggs

Step by step

Method

1. 01

   Bring 1800 g of water and 6 g of salt to a rolling boil in a large pot.

2. 02

   Cook 320 g of pasta in the boiling water until al dente, reserving 60 g of pasta water before draining.

3. 03

   In a food processor, blend 50 g of basil, 10 g of garlic, 30 g of walnut, 60 g of olive oil, 1 g of salt, and 1 g of black pepper until smooth to form the pesto.

4. 04

   Heat 200 g of water in a small covered pot with a steamer basket; gently place 200 g of egg inside, cover, and steam for 6 minutes until whites are set and yolks remain soft.

5. 05

   Toss the drained hot pasta with the basil pesto, 80 g of cheddar cheese, and the reserved pasta water until melted and creamy.

6. 06

   Transfer the egg to an ice bath, peel carefully, divide pasta into bowls, top each serving with an egg, and finish with the remaining 1 g of salt and 1 g of black pepper.