Tagliatelle with Basil and Egg Yolk

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Tagliatelle with Basil and Egg Yolk
  • Yield:4 servings
  • Active time:10 minutes
  • Total time:20 minutes
  • Rated: 4.0


  • 1 egg yolk
  • 1 1/2 tablespoons olive oil
  • 2 ounces grated Parmesan
  • zest of 1 lemon, plus a little juice to taste
  • 1 small bunch fresh basil
  • Salt and pepper to taste
  • 3/4 pound tagliatelle pasta


  1. 1.

    In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest.

  2. 2.

    Place half the basil in a mortar and pestle (or a small food processor) and mash (or process) to a paste. Add it to the egg mixture. Roughly chop the rest of the basil and add it, too.

  3. 3.

    In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water.

  4. 4.

    Return the cooked pasta to the pot and add the basil-egg mixture. Toss well to combine, then add pasta cooking water little by little until the pasta is coated in a creamy sauce. Season to taste with salt and pepper and serve immediately.

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