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Lyndey Milan's tagliatelle with capers, egg and parmesan

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"I love this because it is from my book of which I am very proud and the recipe itself is so simple. There is a touch of performance as each diner breaks their egg yolk to mix through their pasta to complete the sauce."

Ingredients

750g fresh tagliatelle
60g unsalted butter
4 free-range eggs
1 whole nutmeg, freshly grated
8 tablespoons good quality capers, rinsed and drained
salt and freshly ground black pepper
100g parmesan cheese, shaved

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Method

The success of this dish depends absolutely on the quality of the ingredients, so make no compromises.
Have everything ready and act quickly for this simple dish.
Cook the fresh pasta in a large pot with plenty of boiling salted water until just cooked, approximately 5 minutes (if using dry pasta cook per pack directions or til al dente, do not overcook).
Meanwhile fry the eggs in a large pan in 20g of the unsalted butter, setting whites but not yolks.
Drain pasta and put back into hot pot. Season with remaining butter, nutmeg, capers, salt and pepper. Toss together well.
Divide amongst 4 warmed serving bowls, top each with a fried egg and scatter over the parmesan. Sprinkle with extra freshly ground black pepper. Serve immediately.