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Silken Egg Pasta

Silken Egg Pasta
Logged by @test

Nutrition Facts

Per 300g serving

% Daily Value based on a 2000 kcal diet

Calories 420 kcal
21% DV
Total Fat 14.0g
22% DV
Total Carbohydrate 55.0g
18% DV
Protein 18.0g
36% DV

About

A simple, comforting pasta dish tossed with softly cooked eggs to create a light creamy coating. It’s hearty, quick to make, and works well as a basic meal or breakfast-style pasta.

Ingredients

Silken Egg Pasta

Headnote


This is pasta reduced to its essential elegance: strands coated in a glossy emulsion of egg and starch, rich without heaviness. The discipline lies in timing and heat, for the sauce must form from the pasta itself, not from force. When made correctly, the result is supple, luminous, and complete.

Recipe essentials


  • Dish category: Pasta

  • Cuisine or origin: Italian-inspired

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 300 g

  • Prep time: 5 minutes

  • Cook time: 10 minutes

  • Total time: 15 minutes

  • Difficulty: Intermediate


    • Equipment


  • 2.5 L saucepan

  • Large mixing bowl

  • Fine whisk

  • Tongs or pasta fork

  • Colander


    • Ingredients


    Pasta


  • 180 g dried pasta


    • Egg emulsion


  • 2 large eggs, 100 g


    • Method


  • 1. Bring a 2.5 L saucepan of water to a full boil. Add the pasta and cook for 8 to 10 minutes, stirring occasionally, until the strands are just tender and still retain a slight firmness at the center.

  • 2. While the pasta cooks, whisk the eggs in a large bowl until completely smooth and uniform.

  • 3. Drain the pasta, reserving a small amount of the cooking water in the pan. Return the hot pasta to the warm pan immediately, then add the eggs and toss continuously for 30 to 45 seconds. The heat of the pasta should thicken the eggs into a creamy coating without scrambling them.

  • 4. If the mixture tightens too quickly, loosen it with a little of the reserved pasta water, tossing until the sauce becomes glossy and fluid. The finished texture should cling to the pasta in a satin sheen, with no visible curds.

  • 5. Transfer at once to a warm serving plate.


    • Plating and serving


    Form the pasta into a neat mound in the center of the plate. The surface should appear glossy and evenly coated, with a soft, flowing finish rather than a dry tangle.

    Professional notes


  • The pasta must be returned to the pan while still very hot; this is the foundation of the emulsion.

  • Work quickly and continuously once the eggs are added, or the texture will turn granular.

  • The correct finish is creamy and cohesive, never watery and never scrambled.
    • Vegetarian
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