RH Staff

From: Executive chef Bernard Laskowski and sous chef Andrew Sikkelerus, Park Grill, Chicago. Yield: 2 servings.

SAUCE:
1 medium Spanish onion, julienne
6 oz. applewood smoked bacon, medium dice
2 oz. chopped garlic
4 oz. white wine
6 oz. chicken stock
1 oz. chopped thyme
* * *
12 oz. cooked fettuccini pasta
4 oz. grated Parmesan cheese
2 large Grade A eggs
for garnish, chopped parsley
for garnish, shaved Parmesan

For sauce: Render bacon until crisp and add the onions. Sweat the onions with the bacon until translucent and caramelized. Add the chopped garlic and cook until fragrant, then deglaze the pan with the white wine. When reduced by half, add the chicken stock and thyme. Reduce by one third.

To assemble: When sauce is ready, add the two eggs to small sauce pan with 2 qt. simmering water and 6 oz. white vinegar. Poach eggs until the white is set and yolk begins to thicken (no longer runny, but not hard). Add the fettuccini to the sauce with the grated Parmesan and add salt and pepper to taste. Toss to coat pasta. Add half of the pasta to each of two bowls, top with the eggs, parsley and shaved Parmesan.

AMERICAN EGG BOARD