Lemon Spaghetti with Egg Yolk

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Lemon Spaghetti with Egg Yolk

Recipe ID :1722 Posted on 10 MAR 2016

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Serves 1

Prep 5min

Cook 15min

Nutrition443cals

printed 149

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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

Ingredients

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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

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Method

Prep

5min

Cook

15min

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.

Into a bowl, put the lemon juice, olive oil, parmigiano reggiano, black pepper and egg yolk and mix well.

Once the pasta is cooked, add into the bowl with two tablespoons of pasta water.

Keep 1 basil leaf for the garnish and tear the other leaves into the pasta and stir well.

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.

Category

Italy Fruit Pasta Vegetarian Fruit Everyday Home Party

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Ingredients

Method

Tips & Note

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

Ingredients

Find a recipe!

Lemon Spaghetti with Egg Yolk

Serves 1

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

Ingredients

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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

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

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