Tagliatelle with Basil and Egg Yolk
Tagliatelle with Basil and Egg Yolk requires approximately 20 minutes from start to finish. One serving contains 433 calories, 17g of protein, and 11g of fat. For 81 cents per serving, you get a main course that serves 4. This recipe is liked by 305 foodies and cooks. This recipe from Serious Eats requires egg yolk, salt and pepper, lemon zest, and parmesan. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is awesome. Similar recipes are Egg Yolk Cookies, Egg Yolk Pastry, and Egg-yolk Sponge Cake.
Servings: 4
Ingredients:
1 egg yolk
1 small bunch fresh basil
zest of 1 lemon, plus a little juice to taste
1 1/2 tablespoons olive oil
2 ounces grated Parmesan
3/4 pound tagliatelle pasta
Salt and pepper to taste
Equipment:
whisk
bowl
mortar and pestle
food processor
pot
Cooking instruction summary:
Procedures 1 In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest. 2 Place half the basil in a mortar and pestle (or a small food processor) and mash (or process) to a paste. Add it to the egg mixture. Roughly chop the rest of the basil and add it, too. 3 In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water. 4 Return the cooked pasta to the pot and add the basil-egg mixture. Toss well to combine, then add pasta cooking water little by little until the pasta is coated in a creamy sauce. Season to taste with salt and pepper and serve immediately.
Step by step:
1. In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest.
2. Place half the basil in a mortar and pestle (or a small food processor) and mash (or process) to a paste.
3. Add it to the egg mixture. Roughly chop the rest of the basil and add it, too.
4. In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water.
5. Return the cooked pasta to the pot and add the basil-egg mixture. Toss well to combine, then add pasta cooking water little by little until the pasta is coated in a creamy sauce. Season to taste with salt and pepper and serve immediately.
Nutrition Information:
covered percent of daily need
