This is what happens when it’s almost dinner time, you want to add a starch to the table, you want to be delicious OF COURSE but you also want it to be QUICK and EASY. Basically, if carbonara and cacio e pepe had a baby you’d get my Egg Yolk Linguine.
SHOPPING LIST: linguine, 2 egg yolks, butter, parmesan cheese, garlic salt, pepper
I started with an al dente thin linguine (about 1/2 a box) that was tossed in olive oil immediately after being strained so that the noodles don’t stick together. In a saucepan, I heated 2 heaping tB. of butter and let it melt over medium heat. Once the butter melted, I added the linguine back to the pan and seasoned it with garlic salt and cracked pepper. Then I added 1/2 cup of shredded parmesan cheese. Once the cheese is well-mixed and melty, pour the pasta into your serving dish and top with 2 egg yolks. Use a tongs to quickly mix the yolks into the warm pasta and that. is. it!