4 thin slices prosciutto
4 oz. fresh goat cheese, at room temperature
2 Tbsp. heavy cream
1/4 cup grated Parmigiano-Reggiano
Finely grated zest and juice from half a lemon
Fine sea salt and freshly ground black pepper
1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
9 oz. fresh fettuccine or tagliatelle
4 soft-poached quail eggs*
• Preheat the oven to 400 degrees.
• Arrange the prosciutto on a small baking sheet and roast for about 10 minutes, or until crisp. Cool slightly and break into pieces.
• Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.
• Bring 5 quarts of water to a boil in a large saucepan and add 1 tablespoon salt. Drop in the asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture.
• Add pasta to the pan and cook for 1 to 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about ¹/³ cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.
• Divide the pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.
*To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.