Onsen Tamago Pasta

Name: Onsen Tamago Pasta
Yield: serves 4
Ingredients: 4 eggs; 12 ounces dried linguine; 2 cups sliced bacon; 2 cloves garlic, sliced; Pinch of red pepper flakes; 1 2/3 cups heavy cream; 1 1/3 cups grated Parmesan cheese; Pinch each of salt and pepper; 2 tablespoons unsalted butter; 2 tablespoons minced parsley

December 9, 2011

This rich, delicious dish is my twist on classic pasta carbonara. But instead of raw eggs, I prepare it with onsen tamago, which I think makes it more interesting. What’s onsen tamago? It literally translates to “hot spring eggs,” which means the egg whites are soft and still runny, but the yolks have a creamy consistency, resembling soft-boiled eggs. It is a standard breakfast treat at the countless hot springs that dot Japan. Since I was young I’ve loved eggs cooked this way. The keys to preparing them are timing and temperature—both have to be exact. Also, the raw egg has to be cold, so be sure to keep the eggs in the refrigerator until the moment you’re ready to cook.

Recipe notes

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