“Life is a combination of magic and pasta.” Federico Fellini
I love pasta, but because gluten makes me tired and crabby, I only eat it when we go to visit someone. Just kidding. I avoid gluten or, if I consume some while in a devil-may-care mood, I put myself into isolation and pay the price privately, which has a nice alliterative sound.
However, I happened to find a package of gluten free pasta, which is easy enough to find if you’re looking for gluten free pasta. And then I started to explore the world of pasta recipes, trying to control the beating of my heart. Whatever.
12 ounces of a short pasta
4 hard-boiled egg yolks
1 whole stick unsalted butter. Yes!
2 t lemon zest
4 T fresh lemon juice
1/4 t red pepper flakes, more or less according to taste
something green like parsley, optional
black pepper, just a touch
1/2 cup grated cheese
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain and reserve 1½ cups pasta cooking liquid.
Meanwhile, push the egg yolks through a large strainer. This will give the egg yolks a nice consistency. This will also create a nice garnish for other dishes, such as salads.
Heat 6 Tbsp. butter in a large skillet over medium-high. Add the lemon zest and juice and red pepper flakes if you’re using these, swirling pan to get everything well blended.
Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking the pasta. Continue to do this for about 5 minutes until the pasta is al dente and sauce is thickened. Season with salt and pepper.
Add grated cheese of your choice and the remaining 2 Tbsp. butter to the pasta and toss until the butter is melted. Serve pasta topped with sieved egg yolks.
Now the questions begin. “Grandma, can I toss some shrimp or chicken into this dish?” For goodness sakes! You are an adult and should sit down to meals that contain foods that you love. Actually, this recipe is a great base for all sorts of creations. Once when I made it I actually tossed in some leftover peas. Great addition.
One more thing. I hope you have a whole lemon in your freezer. This is such an easier lemon to grate. Not too good for squeezing out the juice so you might need a second lemon for that. You can do it!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.