Baked Egg Linguine With Onion, Scallion, And Umame

• 4 ounces linguine uncooked
• 2 eggs fresh
• 1/2 cup half-and-half
• 1/2 stick butter
• flour some, 2 tbs or so
• 1 cup Parmigiano Reggiano fresh grated
• 1 onion small
• 3 scallions
• black pepper
• truffle salt black
• black truffle oil
• 1 loaf french bread
• cheese
• butter

1. I start by mincing my onions and scallions, and setting my water to boil for my pasta. I also grate my cheese and butter my two 8oz ramekins.
2. I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened.
3. I then add about 2 tbs of flour, which I mix well with the butter and onions to form a roux. I cook this for a few moments, until fully incorporated and just turning a wee bit tan.
4. I then add my heavy cream, and bring this to a simmer. See how it's thickening up? NIIIIICE.
5. In goes most of my shredded cheese (I save some for garnish, and for Clayton to pick at), which I stir in well. I then lower the heat, and let this simmer until thick. I salt and pepper it to, until it tastes just right.

linguine, eggs, butter, flour, fresh grated, onion, scallions, black pepper, salt black, truffle oil, bread, cheese, butter

Taken from www.yummly.com/recipe/Baked-Egg-Linguine-With-Onion_-Scallion_-and-Umame-1646713 (may not work)