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Spaghetti Aglio e Olio with Egg Yolk
85% authentic · Italian
A simple yet elegant Italian pasta dish featuring spaghetti tossed with garlic, olive oil, and finished with a rich egg yolk for creaminess. Adapted to use minimal ingredients.
Ingredients
- Pasta200 g
- Eggs2
- Garlic4 cloves
- Olive Oil4 tbsp
- Saltto taste
- Black Pepperto taste
- Waterfor boiling
Steps
- 1
Bring a large pot of salted water to a boil on the stove. Add the pasta and cook according to package directions until al dente.
- 2
While the pasta cooks, thinly slice the garlic cloves.
- 3
In a large frying pan, heat the olive oil over medium-low heat. Add the sliced garlic and sauté gently until fragrant and lightly golden, being careful not to burn it.
- 4
Once the pasta is cooked, reserve about 1/2 cup of the pasta water. Drain the pasta and add it directly to the frying pan with the garlic and oil.
- 5
Toss the pasta well to coat it with the garlic-infused oil. Add a splash of the reserved pasta water to help create a light sauce.
- 6
In a small bowl, whisk the egg yolks with a pinch of salt and black pepper.
- 7
Remove the frying pan from the heat. Quickly pour the whisked egg yolks over the hot pasta, tossing vigorously to emulsify and create a creamy sauce without scrambling the eggs. Add more pasta water if needed to achieve desired consistency.
- 8
Season with additional salt and black pepper to taste. Serve immediately.
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