From “Thirty Minute Pasta,” by Giuliano Hazan (Stewart Tabori & Change). Serves 4.
Ingredients
4 eggs
6-7 sprigs flat-leaf Italian parsley
1 1/4 cups freshly grated
Parmigiano-Reggiano cheese
Salt
Freshly ground black pepper
1 pound spaghetti
2 tablespoons butter
Directions
Fill a pot for the pasta with about 6 quarts of water; place over high heat and bring to a boil.
Put 2 whole eggs and 2 yolks in the bowl you will serve the pasta in. Whisk them until the yolks and the whites are thoroughly mixed together.
Finely chop enough parsley to measure about 2 tablespoons and add it to the eggs. Add 1 cup of the Parmigiano-Reggiano, 1 teaspoon salt, and some grindings of black pepper. Mix well.
When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
While the pasta is cooking, put the butter in a small saucepan over low heat. When it is melted, remove from the heat.
When the pasta is done, drain well and transfer to the serving bowl. Add the melted butter and mix thoroughly until the pasta is well-coated with the egg mixture. Serve with the remaining grated cheese sprinkled on top of each serving.
