poached egg with pasta

This is unbelievably delicious but I have to work on it a little bit more before it goes on the menu. I'm visualizing serving it as a separate course following a salad. The idea is to enlist a guest or possibly two and produce the pasta right there, engaging the guests, you see. It's fun! Attach the motor to the pasta machine just to make it even more fun. While that's going on, poach enough eggs to perfection with a few extra and keep them warmed until the pasta and sauce is ready. Homemade fettucini, white sauce with Parmigiano Reggiano and pancetta or bacon and basil, poached egg coated with parsley, and probably a few chunks of fresh tomato on top.

I'm seeing this happening all at once and coming together at a precise moment. I practice it in my mind: Pasta being mixed, rolled out, cut cooked and drained; thin white sauce prepared, grated cheese, fried pork of some kind; basil and parsley torn and chopped and ready to go; nearly a dozen eggs poached. Onto pre-warmed plates, pasta coated with sauce, sprinkled with pork bits Parmigiano and basil, topped with poached egg covered with parsley and decorated with bright tomato. Served in disappointingly small amounts on salad plates following a salad as a second course leaving diners wanting for MOAR !!!!11!1!11.

Then give it to them, later, the extra. If they want it, to take home.

The alternative to this is carbonara, but that's closer to a raw egg and wouldn't reheat very well.

[note to self: make sure you have enough disposable containers.]

Pasta made quickly, the usual way. This time, cut by hand. Shown here already a number of times. Surely you'd be annoyed to be shown it again. Use search up there for "pasta" or "atlas." I detached the Atlas from the work surface because I'm having more fun rolling out the pasta and cutting it by hand. I can do it now quite expertly.

Here I used thyme because I have it on hand and I haven't any basil. Thyme is not that great of an herb for this. Basil is the herb to use.