recipe

Make your own sauce with an unexpected ingredient: egg yolks. You can find this recipe and many more in our cookbook Kids Can Cook Anything!

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 35 minutes
yield
  • Serves 2

Prepare Ingredients

1 quart
water
¼ cup
grated Parmesan cheese (½ ounce), plus extra for serving
½ teaspoon
garlic powder
¼ teaspoon
mustard powder
2½ cups (6 ounces)
farfalle pasta
¾ teaspoon
table salt

Gather Cooking Equipment

Colander
Large saucepan with lid
Medium bowl
Whisk
Wooden spoon
Ladle
Liquid measuring cup
1-­tablespoon measuring spoon
1
 
1 quart
water

Set colander in sink. In large saucepan, bring water to boil over high heat.

 
2
 
2
large egg yolks
¼ cup
grated Parmesan cheese (½ ounce)
½ teaspoon
garlic powder
¼ teaspoon
mustard powder

While water heats, in medium bowl, whisk egg yolks, Parmesan, garlic powder, and mustard powder until well combined.

 
3
 
2½ cups (6 ounces)
farfalle pasta
¾ teaspoon
table salt

Add pasta and salt to boiling water. Cook, stirring frequently with wooden spoon, until pasta is al dente (tender but still a bit chewy), 10 to 12 minutes. Turn off heat.

 
4
 

Use ladle to carefully transfer ¼ cup pasta cooking water to liquid measuring cup. Drain pasta in colander (ask an adult for help). Return drained pasta to now-empty saucepan.

 
5
 

Add 1 tablespoon reserved cooking water to egg yolk mixture and whisk until well combined. Repeat 2 more times with 2 more tablespoons reserved cooking water, whisking thoroughly after each addition.

 
6
 

Pour warm egg yolk mixture into saucepan with pasta. Use wooden spoon to stir constantly for 30 seconds. Cover saucepan with lid and let pasta sit for 1 minute.

 
7
 
Grated Parmesan cheese, for serving

Remove lid and stir pasta constantly again until sauce thoroughly coats pasta and is thickened, about 30 seconds. If needed, add remaining cooking water until sauce is loosened slightly and coats pasta well. Serve immediately with extra Parmesan.