Les Pâtes à L’Ancienne

Pasta with garlic and eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 250 g (8 oz) macaroni
  • oil
  • garlic


Cook the macaroni in salted water with a dash of oil in it. At the same time hard-boil the eggs. Shell them and separate the whites from the yolks. Chop up the whites with some garlic and fry them gently in oil in a large frying pan with the parsley.

Mash the yolks with a fork and dilute them with a little water to make a cream. When the macaroni is cooked, drain it well, put it into th