Nothing in the cupboards, but you have a hoard of hungry people? This pasta is so fast and easy you won't believe it. The heat from the cooked noodles and hot water turns egg yolks into a silky sauce, and combined with freshly grated Parmesan, you'll have dinner on the table so quick their heads will spin. However, because the egg yolks are undercooked, you shouldn't serve it too the elderly, very small babies, or people with a weakened immune system just in case. For the rest of us, enjoy! It's one of my family's favorite ways to eat pasta.
2 egg yolks
5 oz freshly grated parmesan cheese
Zest and juice of 1 lemon
Small bunch of fresh basil
1 pound fresh lasagna sheets
Salt and pepper
In a large bowl, stir together the egg yolks, parmesan cheese, lemon juice/zest, and some freshly cracked pepper. Bring a medium sized pot of water to a boil and add about a teaspoon of salt to it.
Stack the lasagna sheets together on a cutting board and using a large knife, cut them into thin strips, like noodles. Add the sliced up ‘noodles’ to the boiling water and cook until el dente (about 5 minutes or so, depending on the brand you bought-check the package). While the noodles are cooking, dip a ½ cup measuring cup into the water so that you can reserve some.
When the noodles are cooked, drain and immediately toss them in the bowl with the egg yolk/cheese mixture. Don’t rinse them! The heat from the pasta will cook the egg yolks.Toss and move things around so that you get a delicious sauce, but if it’s too thick and gluey, add a little of the cooking water that you reserved. Top with the fresh basil and check for seasonings, adding some salt and pepper or a bit more lemon and serve immediately, as it tends to seize up a bit if you wait.
Makes 4 servings
Adapted from Meals in Minutes