Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Prep: 5 min Cook: 15 min Nutrition: 443 cals
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 |
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.
Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1
Prep: 5 min
Cook: 15 min
Nutrition: 443 cals
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 |
Print Ingredients | Email Ingredients | |
1/2 | ||
2 tbsp | ||
40g | ||
1 pinch | ||
1 | ||
5-6 leaves | ||
1 tsp | ||
120g |
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.