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Tagliatelle with Basil and Egg Yolk
About This Recipe
| Yield: | 4 servings |
| Active time: | 10 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | Dinner Tonight: Tagliatelle with Basil and Egg Yolk |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 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
Procedures
-
1
In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest.
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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
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.
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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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