This is a delicious and rather cheap recipe. You'll need
tagliatelle pasta, about 200 grams of cream, two egg yolks, 75 grams of
grated cheese and spices.
First, take a bowl, fill it with water, add a few drops of olive oil and salt and set to boil. This is where we are going to boil the pasta. The reason you should add a few drops of oil is that it prevents the pasta from getting stuck together. When the water is boiling there's a tremendous chance the tagliatelle will get glued to each other which will make them harder to mix afterwards and there's a chance they won't cook inside if they're knotted together.
Next, take a plate that's deep enough to contain all your other ingredients and large enough to rest on top of the pasta bowl which is on the heat source. While the water heats you put the cream in the plate above the bowl. Add spices and herbs. I suggest salt, pepper, perhaps a bit of rosemary or thyme. Start stirring. As the cream gradually heats because of the steam coming from below, it will become less consistent and easier to stir. When the water starts to boil and you add the pasta, put the plate back on and add the grated cheese.
Stir continuously. The pasta will need about five to seven minutes to cook. When you think your pasta is nearly there, add the egg yolks to the mix and stir. Then what you will have to do is drain the pasta but do not rinse them in cold water or discard the bowl you boiled them in. Take the plate with the cream mix and set it aside, drain the pasta in the sink then quickly put the pasta back into the still hot bowl and add the cream and egg mix over the pasta. Start stirring like your life depends on it.
Now, the eggs you added when the pasta was almost finished are not cooked, but the heat from the bowl and from the drained pasta will cook them to the perfect temperature without the eggs becoming crusty.
Stir and mix the entire dish, then serve immediately. This dish is best served hot, as the white sauce will not be as tasty when it dries.
Just remember that what you're doing is that you actually pre heat the cream and cheese and you cook the eggs right into the hot pasta. The entire dish takes about ten minutes, it's extremely fresh and very consistent.
First, take a bowl, fill it with water, add a few drops of olive oil and salt and set to boil. This is where we are going to boil the pasta. The reason you should add a few drops of oil is that it prevents the pasta from getting stuck together. When the water is boiling there's a tremendous chance the tagliatelle will get glued to each other which will make them harder to mix afterwards and there's a chance they won't cook inside if they're knotted together.
Next, take a plate that's deep enough to contain all your other ingredients and large enough to rest on top of the pasta bowl which is on the heat source. While the water heats you put the cream in the plate above the bowl. Add spices and herbs. I suggest salt, pepper, perhaps a bit of rosemary or thyme. Start stirring. As the cream gradually heats because of the steam coming from below, it will become less consistent and easier to stir. When the water starts to boil and you add the pasta, put the plate back on and add the grated cheese.
Stir continuously. The pasta will need about five to seven minutes to cook. When you think your pasta is nearly there, add the egg yolks to the mix and stir. Then what you will have to do is drain the pasta but do not rinse them in cold water or discard the bowl you boiled them in. Take the plate with the cream mix and set it aside, drain the pasta in the sink then quickly put the pasta back into the still hot bowl and add the cream and egg mix over the pasta. Start stirring like your life depends on it.
Now, the eggs you added when the pasta was almost finished are not cooked, but the heat from the bowl and from the drained pasta will cook them to the perfect temperature without the eggs becoming crusty.
Stir and mix the entire dish, then serve immediately. This dish is best served hot, as the white sauce will not be as tasty when it dries.
Just remember that what you're doing is that you actually pre heat the cream and cheese and you cook the eggs right into the hot pasta. The entire dish takes about ten minutes, it's extremely fresh and very consistent.
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