Ingredients

Kosher salt, to taste

8 oz. fresh pasta, such as fettuccine or tagliatelle

1 cup (2 sticks) unsalted butter

3⁄4 cup pine nuts

4 eggs

Freshly ground black pepper, to taste

Freshly grated Parmesan

Grated nutmeg, to taste

Preparation

  1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.

  2. Melt butter in a 12" skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.