Lemony Yolk Pasta

Lemony Yolk Pasta

(This recipe serves one, takes about 18-20 mins)

The title says it all, really.

So it was after a cooking demonstration in the kitchen one day, and there was an egg yolk left over, unwanted in the ice cream made. I was about to make pasta for lunch and so I made the lonely egg yolk mine, and what an amazing decision it was :D

I love sour savoury food so this accidental recipe is one of my favourites. You can add a tomato or two but I prefer it like this to really savour the creaminess of the yolk and the gentle tang of the lemon.

* When the ingredients are this simple, a more generous amount of salt and pepper is important.

Ingredients (prepare all before cooking):

- Pasta (however much one serving is for you)

- 1 egg yolk

- Half an onion, sliced

- A quarter of a lemon (This is just enough for it to be tangy but not actually sour)

- 1 or 2 cloves of garlic, minced

- Olive oil

- Salt

- Ground black pepper

Recipe:

1. Boil the pasta. Instructions here (if you need them). Start step 2 only after the pasta is ready

2. Sautee the onion and garlic with 2 tablespoons of olive oil in a pan over medium heat till they’re almost the way you like them. Add salt and pepper to taste.

3. Turn the heat all the way down to a low heat. Add the pasta to the pan and stir-fry for about 10 seconds. * If you boiled the pasta for too long till it is soft, the strands are very likely to break apart so I suggest making your pasta al dente *

4. Add the egg yolk onto the pasta and break it, constantly stirring the ingredients. This step should take about a minute over low heat.

5. Squeeze the lemon over the ingredients, mix well and add salt and pepper to taste. This step should take less than a minute.

6. Serve and enjoy :)

Hope you like it :D
Happy omnom-nomming !

How to Prepare Pasta

How to prepare pasta 

Just the very basics of a good pasta meal :)

Different people prefer different textures for their pasta.

Myself, I like my pasta al dente. I believe this means they are still tangy and not too soft.

Also, the pasta for me, on its own should be a little salty. As most of my pasta dishes are not exactly gravy(ful? They’re pretty dry), I make sure the pasta on its own is alright to the taste.

As for the olive oil, it’s really there just so that if you’re gonna keep the pasta to cool on its own for a while, it doesn’t clump together like udon you get from the supermarket. But because I mostly immediately dump my pasta into the sauce after they’re done, I seldom use olive oil.

Ingredients:

- Pasta

- Salt

- Olive oil

Recipe:

1. Fill a pot with water. Not too much, just enough for the pasta. Put it on the stove on high heat. And don’t worry about spaghetti that sticks out of the pot, they all go down eventually (muahahaha). You should keep the lid on so that the water boils faster.

2. When the water begins to boil, add salt to taste. I make pasta a lot so I add as much as I feel is enough. So you should add till you get used to the amount you need according to how much water you use. I can’t put an exact quantity on it. Add a tablespoon or two of olive oil.

3. Chuck the pasta in and just wait. Spaghetti usually takes longer to cook compared to short pasta like fusilli or macaroni.

4. Because the heat is on high, if the lid is closed, the water bubbles up considerably fast, so keep the lid off and constantly pick up a pasta or two to try.

5. When the pasta is as chewy/soft as you like, drain’em. If you’ll be keeping them aside for a while, you can chose to soak them in cold water so they don’t stick, but if you added enough olive oil while boiling you shouldn’t have to.

So there you have it :)
Good ol’ pasta

Check out mah sauce recipes :)