Portuguese Egg Pasta

Pasta coated in a creamy, glossy egg veil, scented with garlic and bay leaf. The texture remains supple and velvety, never turning into a dry scramble.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 518
• Protein: 19 g
• Carbs: 76 g
• Fat: 14 g

Ingredients

• 400 g Dried pasta ( elbow or spaghetti type )
• 4 piece Egg ( whole )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Flat-leaf parsley optional ( chopped for serving )

Instructions

1. Sweat the aromatics

   Finely dice the onion and mince the garlic. In a skillet, heat olive oil and sweat the onion with the bay leaf. The onion should turn translucent without browning. Add garlic at the end to avoid burning.

2. Cook the pasta

   Plunge the pasta into a large pot of boiling salted water. Cook al dente according to package directions. Reserve a small ladle of cooking water before draining.

3. Bind with eggs

   Toss the pasta into the skillet with the onions. Off the heat, crack the eggs directly over the pasta. Stir vigorously with the reserved cooking water. Residual heat should cook the eggs until they coat the pasta in a smooth sauce.

Chef's tips

• The secret is working off the heat for the eggs: you want a cream, not a scramble.
• The pasta cooking water is starchy; it's what creates the emulsion with the egg.

Storage

Eat immediately. The egg loses its creaminess when reheated.