Pasta with Poached Eggs and Truffle Oil

1 large portobello mushroom
1 (10-ounce) package uncooked imported tagliatelle pasta
6 eggs*
4 tablespoons butter, softened
2 tablespoons white truffle oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
Coarse kosher salt and freshly ground pepper to taste

* The secret to pretty poached eggs is using very fresh eggs which will hold their shape better and produce fewer "angel wings" in the liquid.

Remove the stems of the portobello mushrooms. Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet. You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate. Repeat with the other mushroom halve. Set aside the gills for the "truffles" to sprinkle on top of the pasta dish when finished. Reserve the remaining mushroom for later use.

Cook tagliatelle pasta according to package directions to al dente; drain and return to pan to keep warm. NOTE: Reserve about 1/2 cup of the hot pasta water to moisten the pasta. Toss the pasta with the butter, truffle oil, parmesan cheese, salt and pepper. If it seems to dry, add a few more tablespoons of the cooking water and toss again.

While the pasta is cooking, poach the eggs. Bring 2 to 3 inches of water to a simmer in a large skillet or sauté pan over medium heat. Reduce the heat to a gentle simmer and crack one egg at a time into a small bowl and slide the egg gently into the simmering water. Cook until the whites are just set and the yolks begin to thicken but are not hard. Remove the eggs with a slotted spoon to a warmed plate (in the same order they went into the pan).

Divide the pasta among 6 individual warmed serving bowls. Top each portion with a poached egg, sprinkle the reserved gills or "truffles" over the top, and serve immediately.

Makes 6 servings.