Add pasta. Drain the cooked pasta, reserving about 1/4 cup of the starchy cooking water. Return the pasta to the pot and toss in the warm sauce. Season to taste with kosher salt and serve up the best ...

While mixing some water into the dough will make it softer and easier to work with, it also dilutes the flavor and consistency of the resultant pasta. Egg yolk's high protein and fat content give ...

The sauce and pasta are mixed in a bowl and the hot noodles ... 1/2 tsp olive oil, 1 egg yolk, 1 Tbsp fresh cream, 3 Tbsp grated cheese (Parmesan or pecorino. If unavailable, powdered cheese ...

6. The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long. 7. The idea is to cook the egg with the heat of the pasta, and not with the heat of the ...

Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture ... Meanwhile, for the sauce, heat half of the butter in a frying pan over ...

Pour in the egg yolk and parmesan mixture, then toss everything together with tongs until the sauce begins to thicken and coat the pasta. Divide between two plates and top with extra grated ...

If you love a perfect sunny side up egg yolk or the delicious golden sauciness that bursts from warm poached eggs, we have a ...