Aglio e Olio with Cured Egg Yolk
Aglio e Olio is amazing on it’s own but I’m taking it to the next level by topping it off with cured egg yolk!
Ingredients
- 5 Tablespoons olive oil
- 6 Cloves garlic thinly sliced
- ¼ Teaspoon red pepper flakes
- ¾ Pound spaghetti
- Fresh parsley roughly chopped and to taste
- Cured egg yolk grated
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 1 minute less than package directions for "al dente."
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, until the edges just start to turn golden brown; about 3-4 minutes. Add the red pepper flakes and stir.
- Reserving one cup of the pasta water, drain the pasta and add it to the pan along with the reserved pasta water. Toss to coat and cook for another 1-2 minutes or until the water has reduced and the pasta is saucy. Add parsley and toss again.
- Divide the pasta between bowls and grate the cured egg yolk over the top.
- Serve immediately!
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