Italian Mac and Cheese
Adapted from Spaghetti alla Carbonara [1] by Tyler Florence
Notes
Work quickly. Make sure the sauce components are ready to combine with the freshly cooked noodles. It's important that the noodles are piping hot, so the egg cooks and the cheese melts.
Ingredients
- 450 grams dry elbow macaroni noodles
2 eggs
110 grams parmigiano-reggiano, grated, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely chopped
Black pepper, freshly ground
1/2 bunch flat-leaf parsley, leaves only, chopped
Directions
- Fill a large pot with water. Bring it to a boil, then liberally salt it until it tastes like ocean water. Add pasta and cook according to package instructions, or until al dente. Drain pasta, reserving 125 millilitres of cooking water. Transfer pasta to a large bowl.
- Meanwhile, beat the eggs and parmesan together in a small bowl and set aside. In a sauté pan, heat olive oil over medium, then add garlic and cook until fragrant, about 1 minute.
- To drained pasta, toss in garlic/oil mixture, then pour in egg/cheese mixture, stirring quickly until the eggs thicken and turn opaque. Thin out the sauce with reserved pasta water, 1 tablespoon at a time, if necessary. Season with ground black pepper and salt. Garnish with parsley and more parmesan.
Information
- Category
- Main Dishes, Pasta
- Cuisine
- Italian
- Yield
- Serves 4
- Total Time
- 19 minutes, 59 seconds