Lemon Spaghetti with Egg Yolk

This is the well-known lemon spaghetti from the Amalfi region of Italy, but I've added egg yolk to make it creamy. You just need to mix in a bowl, so it's a simple dish to make.
Prep+cook: 12min

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Prep: 5 min Cook: 15 min Nutrition: 443 cals

Ingredients

Lemon (juiced) 1/2
Extra Virgin Olive Oil 2 tbsp
Parmigiano Reggiano 40g
Black pepper 1 pinch
Egg yolk 1
Basil 5-6 leaves
Lemon zest 1 tsp
Spaghetti 120g

Method

1
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Cook as instructed on the packet, less one minute.
2
Into a bowl, put the lemon juice, olive oil, parmigiano reggiano, black pepper and egg yolk and mix well.
3
Once the pasta is cooked, add into the bowl with two tablespoons of pasta water.
4
Keep 1 basil leaf for the garnish and tear the other leaves into the pasta and stir well.
5
Place onto a serving dish and garnish with the basil leaf. Sprinkle with lemon zest and the parmigiano reggiano. It's ready!

Tips & Note

If you're worried about salmonella when using the egg yolk, don't worry. As soon as you stir it into the hot pasta, the egg yolk will cook with the heat.
It's a fresh-tasting dish because of the lemon juice but you can add any protein such as chicken to make a fantastic combination of flavours.

Lemon Spaghetti with Egg Yolk

This is the well-known lemon spaghetti from the Amalfi region of Italy, but I've added egg yolk to make it creamy. You just need to mix in a bowl, so it's a simple dish to make.
Prep+cook: 12min

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 1

Prep: 5 min

Cook: 15 min

Nutrition: 443 cals

Ingredients

Lemon (juiced) 1/2
Extra Virgin Olive Oil 2 tbsp
Parmigiano Reggiano 40g
Black pepper 1 pinch
Egg yolk 1
Basil 5-6 leaves
Lemon zest 1 tsp
Spaghetti 120g

Lemon Spaghetti with Egg Yolk

Recipe ID :1722 Posted on 10 MAR 2016

Serves 1

Prep 5min
Cook 15min
Nutrition443cals
views 1,981
printed 42

saved 2

This is the well-known lemon spaghetti from the Amalfi region of Italy, but I've added egg yolk to make it creamy. You just need to mix in a bowl, so it's a simple dish to make.
Prep+cook: 12min

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Ingredients

Print Ingredients Email Ingredients
1/2
2 tbsp
40g
1 pinch
1
5-6 leaves
1 tsp
120g

Method

Prep
5min
Cook
15min
1
Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Cook as instructed on the packet, less one minute.
2
Into a bowl, put the lemon juice, olive oil, parmigiano reggiano, black pepper and egg yolk and mix well.
3
Once the pasta is cooked, add into the bowl with two tablespoons of pasta water.
4
Keep 1 basil leaf for the garnish and tear the other leaves into the pasta and stir well.
5
Place onto a serving dish and garnish with the basil leaf. Sprinkle with lemon zest and the parmigiano reggiano. It's ready!

Tips & Note

If you're worried about salmonella when using the egg yolk, don't worry. As soon as you stir it into the hot pasta, the egg yolk will cook with the heat.
It's a fresh-tasting dish because of the lemon juice but you can add any protein such as chicken to make a fantastic combination of flavours.

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Torajiro Kuruma
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