Simple and chic! Very good recipe in main course or as accompaniment to a chicken or a fish.
Imprimer la recette Spaghettis with eggs
In a saucepan of boiling salted water, cook the pasta very al dente. Take 375 ml (1 1/2 cups) of cooking water. Drain.
In a bowl, mix 3 egg yolks and the cheese with a whisk. Salt and pepper generously. Gradually add 3/4 cup (180 mL) of the cooking water by whisking continuously.
In the same saucepan over medium-low heat, melt the butter. Pour the egg mixture and cook, whisking continuously, until the mixture begins to thicken and is smooth, about 2 minutes. Add the parsley, the lemon zest and the pasta. If necessary, add cooking water to soften the sauce or to recover a sauce that coagulates (separates). Stir to coat pasta and allow coagulated eggs to crush and bind as needed. Adjust seasoning.
Divide the pasta in plates. Dig a small nest in the center of the pasta and place an egg yolk, if desired. Sprinkle with parmesan, pepper and serve immediately.