Pasta with Eggs
Ingredients
- 400 gSpaghetti (dry)
- 4 pcEgg (beaten)
- 60 gParmesan cheese (grated)
- 20 gUnsalted butter (cubed)
- 1 tspBlack pepper ground (freshly ground)
- 1 pinchGray sea salt (for the water)
Method
Pasta coated in a creamy egg sauce that perfectly clings to every strand. Black pepper adds depth to the richness of the melted cheese for a rustic, straightforward dish.
- 1
Fill a large pot with water, salt generously with grey sea salt, and bring to a rolling boil. The water should taste like the sea.
- 2
In a bowl, whisk the eggs with grated parmesan and black pepper. The mixture should be thick and smooth. Don't hold back on the pepper; it provides the character.
- 3
Drop the spaghetti into the boiling water. Cook until al dente; they should still have a slight bite to them.
- 4
Drain the pasta, reserving some cooking water. In the warm pot but off the heat, toss the pasta with butter and the egg mixture. Stir vigorously: the residual heat will gently cook the eggs into a glossy sauce that coats the spoon.
Frequently asked questions
How do you get this dish right?
- Never add heat once the eggs are poured in, or you'll end up with scrambled eggs instead of a cream.
- Cooking water is your best friend: if the sauce is too thick, a ladle of water will make it silky.
How long does this dish keep?
Eat immediately. This dish does not reheat well as the eggs will curdle.
