By: Executive Chef Raúl Correa, Zest & MIST ROOFTOP Bar+Kitchen
San Juan Water Beach Club Hotel, Puerto Rico
Serves: 4 people
- 1 lb fresh spaghetti
- 1/4 cup diced longaniza (Puerto Rican-style sausage)
- 2 oz bacon fat
- 1/2 tbsp chopped garlic
- 1 cup parmesan cheese
- 1/4 cup chopped parsley
- 4 poached eggs
In a 6-qt pot of boiling water, add pasta and cook for 4 minutes until al dente.
In a skillet over low heat simmer onion and sausage with pork fat until the onion is translucent. Add garlic and cook over low heat for 5 minutes.
Add pasta to a frying pan with ¼ cup of the water used for boiling the pasta.
Add parsley, cheese and salt and pepper to taste. Toss all to combine.
Place a poached egg (with the soft yolk) over the pasta and serve hot.