Description
A very simple pasta, but very tasty. The minimum set of products and amazing result. Warm egg sauce and parsley provide not only taste, but also the spring "Vasilenko Yu" coloring.
Ingredients
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Pasta
250 g
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Chicken egg
2 piece
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Parmesan
1 handful
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Parsley
1 coup
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Garlic
2 tooth
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Olive oil
2 Tbsp
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Salt
Cooking
Italian pasta main thing is, of course, pasta made of durum wheat. The variety of pasta shapes allows you to choose different options for optimal results. Short horns, snails and Penne are best suited to dishes with a liquid sauce.
Lower the pasta in boiling salted water and cook until the state of al dente.
At this time stir in a bowl 2 eggs.
Add salt/pepper to taste and grated Parmesan.
Mix well.
In a well heated pan in a little olive oil to brown the garlic before the appearance of characteristic odour. Then, the garlic extract.
Cooked pasta drain in a colander and put in a pan. Warm up together with the oil in the pan for several minutes so that the pasta is "saturated" with oil. Turn off the heat.
Add the egg mixture to the pan and chopped parsley, all quickly and mix vigorously.
Put the contents of the pan onto a plate, sprinkle with parsley leaves and serve immediately.
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