Recipe: Creamy garlic Spaghettini with quail egg


 When winter wraps the landscape in white, and the temperature tempts you to spend every day inside in front of the fireplace, I need comfort food…

I need pasta!

This dish is perfectly tasty, fun and quick to make.

I usually buy fresh pasta as I feel that adds more flavor, but there is no harm in using the other kind as well.

(hi, but if your up for it you can always make your own pasta with or without egg, go here for my recipe.)

If you´re in the mood for comfort food for one, for two or for a whole party, this dish is your friend.

I love the dash of color, fun and texture the quail eggs add to this dish.

Many people peel the eggs, but I eat them with their shell on.

Not only is it good for you, it also adds a bit of crunch, and let´s face it, peeling a quail egg is messy tedious business.

If you have a genius way of peeling them quick do let me know, but until that way is discovered, I simply eat them as is after a minute or two of boiling.

Oh, and whatever you do, do not hold back on the parmesan, freshly grated, not to be confused with Grana Padano

Pair this dish with a Pinot Grigio white wine, or a nice and fresh Elder flower on the rocks drink.

This will add a bit of sun on the coldest and grayest of winter days for sure!


Creamy garlic pasta with quail eggs

(serves 4)

Adapted from Donnay Hay




1 garlic (the entire thing)

8 quail eggs

250g Pasta, (I used spaghetti)

1/2 cup (125ml) whipping cream, or single cream

1/2 cup (50g) finely grated parmesan

Ocean salt and cracked black pepper




Turn on the oven and preheat to 180°C (355°F).

Wrap the garlic in aluminium foil and roast for 30 minutes or until soft and tender. Squeeze garlic from skins and mash with a fork.

 Cook the quail eggs in a small pot of boiling water for 1 minute. Drain and set aside to cool slightly.

You can peel them at this point or leave them in their shells and simply cut in half right before serving, but make sure you keep them warm.

  Cook the pasta in a pot of boiling water with a pinch of salt for 3–4 minutes or until al dente.

Drain well and return to the pot where you add the cream, parmesan (hold a little for serving), roasted garlic, salt and pepper, toss to coat the pasta in the delicious sauce.

Divide the pasta between serving plates, sprinkle some freshly grated parmesan and a pinch of salt, then halve the quail eggs and place on top to serve.


Bon Appetit!

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One Response to Recipe: Creamy garlic Spaghettini with quail egg

  1. Kristin says:

    Jeg elsker bildene dine!
    Nydelig inspirerende.
    Pluss at vi faktisk har jobbet sammen noen ganger på Fresh ;)