Pasta with Eggs

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.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 534
• Protein: 24 g
• Carbs: 78 g
• Fat: 15 g

Ingredients

• 400 g Spaghetti ( dry )
• 4 piece Egg ( beaten )
• 60 g Parmesan cheese ( grated )
• 20 g Minimum butter sweet ( cubed )
• 1 tsp Black pepper ground ( freshly ground )
• 1 pinch Gray sea salt ( for the water )

Instructions

1. Boil water

   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. Prepare the mixture

   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. Cook the pasta

   Drop the spaghetti into the boiling water. Cook until al dente; they should still have a slight bite to them.

4. Bind the sauce

   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.

Chef's tips

• 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.

Storage

Eat immediately. This dish does not reheat well as the eggs will curdle.