Prep 10 mins
Cook 0 mins
Another very simple Italian recipe, like recipe #154384: piquant, economical, absurdly easy, unusual, and totally, irrepressibly authentic. You can add all sorts of things: I like beans, cubed boiled potatoes, or rosemary.
- Boil the pasta to taste.
- Meanwhile, chop the garlic into pieces the size of an electron.
- Whisk the egg.
- Drain the pasta.
- Mix in the garlic, egg, salt, oil and pepper.
Everything was going well, but my biggest issue was the garlic. I could only manage the size of a polariton, which is slightly larger than an electron. I have a feeling that this altered the dish. I am trying it again tomorrow with a finer blade, hoping for better results.
This was good, but when made as described (including adding the oil which isn't included in the recipe's directions) the pasta was slimy and not something I wanted to eat. (My guess is that the pasta had lost too much heat and hadn't cooked the egg?) I took the pasta in its bowl put it in the micro. It took two minutes of zapping it and stirring every 30 seconds before the egg cooked. It was very good and I will definitely make this again, but with the additional time to cook the egg.
Very simple and easy to do. Didn't have any garlic on hand, but didn't detract from the taste. All in all, easy and tasty. However, 2 things to add to keep in mind when reading instructions:
1. Don't use 1 tablespoon of salt! Way too salty...
1. Need to combine already cooked pasta and egg "sauce" into a pan on stove for a couple of additional minutes, as egg doesn't cook at all when just pouring over cooked pasta.