Linguine with tomatoes, corn, and egg

So, I ordered some pasta from the local pizzeria last night expecting it to be OK. What I found was bland and over cooked pasta. Why is it so hard to make decent pasta. As long as you season the boiling water and follow the time of cooking on the pasta box, you're 3/4 of the way there. For some reason, even supposedly "top-notch" Italian restaurants in the city should be charged with this crime.

I decided I needed to have some decent pasta, so I went to the local grocery store to find some ingredients. Below is what I made:

Ingredients
De Cecco Linguine
2 bags of vine ripened cherry tomatoes (tomatoes halved)
3 ears of corn (shucked and kernels removed)
2 eggs
Gruyere Cheese
1/2 Leek (only white parts, cleansed, and sliced)
1/4 cup of chives finally minced
8 cloves Garlic (thinly sliced)
Olive Oil
Kosher Salt and Pepper

(serves 6 people)
1) Fill a large pot with hot water and put it on the stove at high heat. Salt water heavily - I use one handful. When the water boils rapidly add the pasta. (A trick is to twist the linguine in the center so when you drop the pasta in, it distributes evenly in the water.) Set a timer for 3 minute less than directed in the box. I set mine for 8 minutes, since the box said cooking time takes 11 minutes. I like setting the timer this way, so I prevent overcooking of the pasta (which I hate) - sometimes the pasta finishes earlier than the time on the box.

2) Saute leeks in extra virgin olive oil over medium heat until soft and translucent - maybe about 6 minutes. Pinch of salt and pepper on leeks at the beginning to help soften the leeks. Add garlic and sautee for 1 minute.

3) Add 3/4 of the corn and 3/4 of the tomatoes and sautee for 5 minutes. Salt and pepper everything. I would say two pinches of salt. The tomatoes will start to break down a lot and create a sauce. Taste the sauce and add more salt and pepper if necessary. Cut the heat if the pasta is not ready. Add about 1 1/2 cups of shredded gruyere.

4) Start tasting the pasta. If the pasta is chalky in the center, give it more time. Keep tasting every 30 seconds until the pasta is just about done, barely chalky in the center. Usually 1 minute before the time on the box. If you get good at this, you can actually start to feel if the pasta is ready just by moving the tongs in the water.

5) Right before the pasta is done add the rest of the corn and the tomatoes to the sauce. By doing this, you will have a contrast of textures and flavors between the fresh and the cooked. Turn on the heat again to medium to warm up the sauce. Add boiling pasta water to some pasta bowls. This is a trick to keep the bowls warm.

6) Start another non-stick pan over medium-low heat. Add eggs and do not touch. Once the whites start forming (center can still be clear, but that's ok), use spatula to pry the edges gently.
Add water to the pan, turn off the heat and cover. This should steam the eggs, ensuring a tender white and perfect yolk. Check after 1 minute. Egg whites should be barely set. Make sure to serve the egg right away. The timing of the egg and pasta have to be finished at the same time. Add pinch of salt when finished.

7) Add all of the linguine in the sauce pan. Cook for 1 minute until the pasta starts absorbing the sauce. Taste. If the linguine is undercooked, cook it some more. If you need seasoning, add some more.

8) Empty pasta water from bowls. Add pasta in bowl. Add small chunks of gruyere (1/4 inch cubes?) to the pasta. Make sure to get enough corn, tomato, and sauce equally distributed throughout the pasta. Add extra virgin olive oil to the top.

9) Add fried egg on top. Garnish with chives. Add more extra virgin olive oil to the top.

Be sure to break the yolk, which forms a wonderful sauce. The gruyere should form long gooey strands. Buono appetito!