Taglierini all’Uovo, Cipollotto e Prezzemolo

Name: Taglierini all’Uovo, Cipollotto e Prezzemolo (Egg-taglierini with Egg, Spring Onion and Parsley)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 500 g (1 lb) fresh egg-taglierini or tagliatelle; 40 g (1½ oz) parmesan cheese, grated; the white part of 1 spring onion, sliced very thinly (optional); the white part of 1 spring onion, sliced very thinly (optional); 500 g (1 lb) fresh egg-taglierini or tagliatelle; 2 egg yolks; 3 tablespoons chopped fresh parsley, preferably flat-leaf; 40 g (1½ oz) unsalted butter, melted

Egg-taglierini with Egg, Spring Onion and Parsley

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
20 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

This sauce is pure simplicity. I prefer to leave out the spring onion, because I find its flavour too overpowering. But that is only me! Be careful not to heat the egg mixture too much or it will begin to curdle.

Ingredients

2 egg yolks
3 tablespoons chopped fresh parsley, preferably flat-leaf
40 g (

Europe
Italy
Main course
Starter
Pasta
Vegetarian
Mediterranean
Spring

Method

In a large bowl, beat the egg yolks lightly with a fork, with the parsley, butter, half the cheese and the optional spring onion. Season with plenty of pepper and with a pinch or two of salt. Put the bowl in a very low oven to heat up the mixture.
Cook the taglierini according to pack instructions, until al dente.
Drain the pasta, reserving a cupf