The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
Ingredients
2 servings
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.
Leave a Review
Reviews (4)
Back to TopYes, the pasta is cooked in the broth.
skginnny
Northern NY
4/5/2017
if i understand correctly (and I think I do...), the capellini is cooked IN BROTH (not in salted water.) Correct?
Anonymous
Brooklyn Heights, Brooklyn, NY Hts
12/1/2016
Whoops, I typed vegetable oil instead of vegetable broth.
rabonie
Virginia Beach, Virginia
7/26/2015
Made as directed. For me, the broth took 1.5 hours to reduce. The noodles had great flavor! I didn't have any more parmesan broth left so I used vegetable oil to help with more liquid. It worked and didn't take away from the flavor! My 5 year old's new favorite dish. Omitted the raw egg because I was skeptical of eating it. P.S. don't make unless you love parmesan... it stinks up the entire house. ;)
rabonie
Virginia Beach, VA
7/26/2015
See Related Recipes and Cooking Tips
-
43 Amazing Old-School Pastas
Now all you need is a red checkered tablecloth. -
The Greatest Pastas of All Time
You don't mess with a classic.
