Egg Pastina
Egg Pastina (farfalline) 🔥 The definition of comfort food…it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.
Ingredients
- 1 cup Farfalline , or acini di pepe
- 4.5 cup Water
- 4 Egg yolks
- 4 tbsp Butter
- 1 Lemon zest
- 2 tsp Tamari
- 1/3 cup Parmigiano reggiano, grated plus more for topping
- Salt and pepper, to taste
- 1 Leek, thinly sliced
- Salsa macha , to taste
- Chives, to taste
- Olive oil
Instructions
- Add the leeks to a shallow pan and coat in olive oil. Fry on medium low until golden, about 5 minutes.
- Bvring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.
- Fill another small pot to 1/3 with water. Bring to a boil.
- Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain-marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the Tamari. Emulsify off heat.
- Add the Parmigiano to the Farfalline pot and mix well.
- Temper the egg yolk mixture with a bit of the pasta water.
- Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Add salt and pepper to taste.
- Serve the farfalline with more Parmigianno, chives and a drizzle of salsa macha, and that is it!
Nutrition
Calories: 728kcal, Carbohydrates: 76g, Protein: 24g, Fat: 38g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 460mg, Sodium: 836mg, Potassium: 229mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2103IU, Vitamin C: 34mg, Calcium: 308mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.