This pasta recipe, based on classic ingredients, but with the addition of confit yolks, seems to me just great!
Katio Pepe with confisimo. Let’s go cook. For confid yolks, pour olive oil into a convenient container. Add rosemary and fresh garlic. Carefully pour in the yolks and place in the oven at 80° for 40 minutes. Next, saute freshly ground black pepper in butter for 1 minute. After that, cook the spaghetti until al dente. Drain a bit of the water and add the pasta to the pan. Sprinkle grated parmesan on top. Mix everything well and pour in some of the pasta cooking water. After that, mix everything well again, tossing the pasta in the pan. When serving, place the prepared confett egg yolks on top and generously sprinkle everything with grated parmesan. And as the Italians would say, bon aetito, friends.
Dining and Cooking