Tagliatelle With Basil And Egg Yolk Recipe

• 1 egg yolk
• 1 1/2 tablespoons olive oil
• 2 ounces grated Parmesan
• zest of 1 lemon, plus a little juice to taste
• 1 small bunch fresh basil
• Salt and pepper to taste
• 3/4 pound tagliatelle pasta

1. In a small bowl, whisk together the egg yolk, olive oil, Parmesan, and lemon zest.
2. Place half the basil in a mortar and pestle (or a small food processor) and mash (or process) to a paste. Add it to the egg mixture. Roughly chop the rest of the basil and add it, too.
3. In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water.
4. Return the cooked pasta to the pot and add the basil-egg mixture. Toss well to combine, then add pasta cooking water little by little until the pasta is coated in a creamy sauce. Season to taste with salt and pepper and serve immediately.

egg yolk, olive oil, parmesan, fresh basil, salt, tagliatelle pasta

Taken from www.seriouseats.com/recipes/2012/01/dinner-tonight-tagliatelle-with-basil-and-egg-yolk-recipe.html (may not work)