Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Quail Egg

Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Quail Egg
fettuccine primavera with goat cheese photo by josh monken


4 thin slices prosciutto
4 oz. fresh goat cheese, at room temperature
2 Tbsp. heavy cream
1/4 cup grated Parmigiano-Reggiano
Finely grated zest and juice from half a lemon
Fine sea salt and freshly ground black pepper
1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
9 oz. fresh fettuccine or tagliatelle
4 soft-poached quail eggs*


• Preheat the oven to 400 degrees.

• Arrange the prosciutto on a small baking sheet and roast for about 10 minutes, or until crisp. Cool slightly and break into pieces.

• Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.

• Bring 5 quarts of water to a boil in a large saucepan and add 1 tablespoon salt. Drop in the asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture.

• Add pasta to the pan and cook for 1 to 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about ¹/³ cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.

• Divide the pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.

*To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.