Name: Spaghetti with a Meatless Carbonara (Spaghetti alla Uova)
Yield: Serves 4
Cuisine: Italian
Ingredients: Freshly ground black pepper; 4 eggs; 1 pound spaghetti; Salt; 2 tablespoons butter; 6–7 sprigs flat-leaf Italian parsley; 1¼ cup freshly grated Parmigiano-Reggiano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Just like in the classic carbonara sauce, raw eggs become a creamy sauce here when tossed with hot pasta. In this version there is no pancetta, only cheese and parsley, giving it a simpler, milder flavor.

Ingredients

4 eggs
6–7 sprigs flat-leaf Italian parsley
1¼ cup freshly grated

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Put 2 whole eggs and 2 yolks in the bowl you will serve the pasta in. Whisk them until the yolks and the whites are thoroughly mixed together.
Finely chop enough parsley to measure about 2 tablespoons and add it to the eggs. Add