Eggy cacio e pepe
This oh-so-simple spaghetti supper for one is classic comfort food with a twist. Each strand of spaghetti is coated in a peppery, cheesy emulsion, brought together by a golden egg yolk, while crispy sage leaves add a satisfying crunch. Delizioso!
Method
In a pan of salted boiling water, cook your pasta according to the pack instructions. While the pasta is cooking, heat 1 to 2 tbsp of olive oil in a frying pan and fry the sage leaves until crispy for around 1 to 2 minutes on each side. Remove to a plate lined with paper.
In a bowl, place the egg yolk, Parmesan and black ground pepper in a bowl and mix. Once the pasta is ready, using a pair of tongs remove the pasta directly into the bowl (any water will help emulsify the sauce.) Mix until combined and add an extra splash of pasta water if it is looking dry. Season to your liking.
Serve up the pasta on the plate and sprinkle over the crispy sage leaves, top with extra Parmesan and black pepper.
Share this Recipe:
Ingredients
100g spaghetti
Olive oil
5 to 6 sage leaves
1 Clarence Court egg yolk
40g Parmesan, plus extra to serve
1 tsp freshly ground black pepper