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 !