Pappardelle With Poached Egg & Caviar

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Fine Cooking


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4 Tbs. unsalted butter, softened

6 tsp. beluga, osetra, or sevruga caviar (don’t substitute lumpfish eggs for real caviar; use chopped fresh herbs instead)

1/3 cup freshly grated Parmigiano-Reggiano

10 oz. good-quality dried pappardelle (wide, thin pasta)

1 Tbs. kosher salt

6 large eggs

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