Jarren Vink
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
Ingredients
2 Servings
2
ounces capellini pasta
2
2
large egg yolks
Grated Parmesan, fresh thyme leaves, and freshly ground black pepper (for serving)
Preparation
Cook pasta and Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth). Divide pasta between bowls; twist into tight nests. Add broth and top each with an egg yolk, Parmesan, thyme, and pepper.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 185 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 40