Simple and chic! Very good recipe in main course or as accompaniment to a chicken or a fish.

Imprimer la recette
Spaghettis with eggs
Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
Persons
Ingredients
Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
Persons
Ingredients
Instructions
  1. In a saucepan of boiling salted water, cook the pasta very al dente. Take 375 ml (1 1/2 cups) of cooking water. Drain.
  2. 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.
  3. 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.
  4. 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.

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