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!
While water heats, in medium bowl, whisk egg yolks, Parmesan, garlic powder, and mustard powder until well combined.
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.
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.
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.
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.
The egg yolks in this dish create a velvety sauce that coats each and every piece of pasta. Heat from the pasta cooks the yolks so that they’re safe to eat, but you need to warm them up slowly or else they’ll curdle and turn into scrambled eggs. How to do it? Add hot pasta cooking water to the egg yolks, a little bit at a time. This slowly raises the yolks’ temperature, gently cooking them. This technique is called “tempering” and it also keeps the sauce smooth—save that scramble for breakfast!