Portuguese Egg Pasta
Ingredients
- 400 gDried pasta (elbow or spaghetti type)
- 4 pcEgg (whole)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcFlat-leaf parsley (chopped for serving)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The egg loses its creaminess when reheated.
