Quick Spaghetti with Garlic, Parmesan, and Egg Yolk

Ingredients

• spaghetti (As much as you plan to eat)
• 1 egg yolk
• olive oil (Plenty; also use for finishing)
• 2 dentes garlic
• black pepper (To taste)
• 0.5 xícara Parmesan cheese (Use in the mixture and add more on top to finish)
• parsley (Amount not specified)
• 1 concha pasta cooking water

Steps

1. 1

   Cook the spaghetti in water until done, using as much pasta as you plan to eat. Reserve 1 ladle of the cooking water before draining or removing the pasta.

2. 2

   While the spaghetti cooks, place the egg yolk, plenty of olive oil, the two garlic cloves, black pepper, and 0.5 cup of Parmesan cheese in a deep plate.

3. 3

   Mix the ingredients in the deep plate until combined.

4. 4

   Add the parsley and 1 ladle of the pasta cooking water to the mixture.

5. 5

   Start stirring continuously as soon as you add the cooking water. Add the spaghetti immediately and mix everything vigorously, coating the pasta with the sauce.

6. 6

   Finish with more Parmesan cheese on top and a generous drizzle of olive oil.

Notes

The amount of spaghetti, olive oil, pepper, parsley, and Parmesan used for finishing was not specified in the video. The recipe does not provide an exact pasta cooking time or say whether the pasta should be drained before mixing; reserve the cooking water and follow the doneness indicated on the spaghetti package.

Nutrition per serving

• main
• quick meal
• pasta
• Italian-inspired
• vegetarian
• one-person meal
• noodle dish