When you think of spaghetti, you probably think of whatever your mom used to make. Well, this is not your mom's spaghetti! The flavors in this recipe come together beautifully, and makes for the perfect easy weeknight dinner!
Ingredients
•1 lb Spaghetti
•1/4 cup reserved pasta water
•5 egg yolks
•1 cup Parmigiano Reggiano, grated
•1/4 cup chopped basil
•1/4 cup chopped parsley
•Crushed red pepper to taste
•Freshly cracked black pepper, to taste (I like a lot)
•1/2 jar vodka sauce
Instructions
Cook the spaghetti according to the package instructions.
Once cooked, drain the pasta and return it to the pot off the heat. Add the reserved pasta water to the pot with the spaghetti and gently toss to moisten the pasta evenly.
In a separate bowl, whisk together the egg yolks, grated Parmigiano Reggiano, chopped basil, chopped parsley, crushed red pepper, and freshly cracked black pepper.
Pour the egg yolk mixture over the pasta and sauce in the pot. Toss quickly and thoroughly to coat the pasta evenly, ensuring the eggs are incorporated without scrambling from the heat of the pasta.
Serve immediately, topping with additional grated Parmigiano Reggiano as desired. Optionally, accompany with my Italian meatballs or ricotta meatballs.
4 servings
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