Garlic pasta finished with an egg yolk. A solo carbonara for when you cannot be bothered.
At a Glance
Prep
3m
Cook
12m
Serves
1
Difficulty
Easy
Ingredients
- spaghetti 100g
- garlic, thinly sliced 3 cloves
- olive oil 2 tbsp
- egg yolk 1
- parmesan, grated 30g
- salt, black pepper, chilli flakes to taste
Method
-
Cook pasta and garlic
Boil 100g of pasta in salted water. Toast 3 cloves of sliced garlic in 2 tablespoons of olive oil until golden, saving pasta water.
-
Combine
Toss hot pasta with the oil and a splash of pasta water off heat. Let cool slightly, then add 1 egg yolk and toss rapidly to create a creamy sauce.
-
Finish
Add 30g of grated parmesan, toss, and season with chilli flakes and black pepper.
Slop Notes
Letting the pasta cool very slightly before adding the yolk is what prevents scrambled eggs.