Emmmily (and other parsley, butter and cheese lovers), this recipe's for you!
JULIA DELLA CROCE'S ANGEL HAIR WITH PARSLEY SAUCE
For 4 to 6 people
1 cup unsalted butter
3 cloves garlic. bruised
3 egg yolks
1 pound angel hair pasta (my favorite is DeCecco, but this recipe actually came from La Molisana's angel hair box)
1/4 teaspoon salt
2 and 1/2 cups fresh parsley, chopped
1/2 cup grated parmigiano (we almost always use pecorino romano)
Gently sautee garlic in butter, pressing on cloves to release juices. Beat egg yolks with salt. Cook angel hair according to instructions on package. Drain, but while still dripping wet, transfer pasta to large serving bowl and toss with garlic butter, grated cheese and egg yolks. Be sure the eggs coat the pasta. Toss in parsley. Sprinkle with freshly ground pepper. Enjoy!
Adapted from PASTA CLASSICA by Julie della Croce.
P.S. As Ray Liotta commented recently while making an appearance on the Martha Stewart Show, "Serve with Crestor." :)
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