Tagliatelle with Herbs and Buttery Egg Sauce
- Total Time:
- Servings: 2
Photography: Jonathan Lovekin
Source: Martha Stewart Living, May 2013
- 8 ounces fresh or 6 ounces dried egg tagliatelle
- Coarse salt and freshly ground pepper
- 1 stick unsalted butter
- 3 large eggs, lightly beaten
- 1/4 cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives
Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta.
Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.)
Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately.