Capellini en Brodo

From the kitchen of Carly

Silky capellini twirled into delicate nests, bathed in reduced Parmesan broth that clings to every strand. A raw egg yolk breaks into the warm broth, creating its own creamy sauce. Thyme and pepper finish what's essentially pasta carbonara stripped down to its essence.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 ounces capellini pasta
  • 12 cups Parmesan Broth
  • 11 large egg yolk
  • 1grated Parmesan
  • 1thyme leaves
  • 1pepper

Instructions

  1. Cook 2 ounces capellini pasta and 2 cups Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth). Divide pasta between bowls; twist into tight nests. Add broth and top each with 1 large egg yolk, grated Parmesan, thyme leaves, and pepper.