Pasta Della Mamma

 Saw this on the Today Show made by Chef Matteo Lane. IT WAS DELICIOUS!! I made it with the pasta I had on hand but next time will be with Spaghetti or Linguine ! Chef said of his Mom "I guess you could call it pasta alla pantry. She mixed egg yolk, salted butter, 2% milk, Parmigiano-Reggiano, garlic powder and pepper to a frankly rather unappealing paste. But when she added that paste to hot pasta, it melted to become a creamy, cheesy sauce that tastes like some Frankenstein version of carbonara, cacio e pepe and Alfredo." As you can see Kevin loves pepper!

• 4tablespoons salted butter, at room temperature
• 1large egg yolk, at room temperature
• 1cup finely grated Parmigiano-Reggiano, at room temperature
• 1/4cup 2% milk, at room temperature
• 
  
• • 1/8teaspoon freshly ground black pepper
  • 1/8teaspoon garlic powder
  • 1handful kosher salt, plus more as needed
  • 8ounces dried spaghetti

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  • Bring a large pot of water to a boil.

    2.

    In a medium bowl, add the butter and egg yolk and stir until smooth. (If they're not combining that's because you didn't listen when I wrote room temperature, so don't come for me.) Add the Parmigiano-Reggiano and stir again, until you've created a cheesy paste.

    3.

    Add the milk to the butter mixture and stir, which will loosen the paste up a bit, and then season with the pepper and garlic powder. 

    4.

    Once the water is boiling, add the salt and then the spaghetti. Let the spaghetti soften slightly, then stir so the pasta doesn't stick together. Cook, stirring occasionally, until the pasta is al dente, about as long as the package instructions tell you, but the only way to tell for sure is to taste it yourself.

    5.

    With a colander, drain the pasta, transfer the pasta back to the empty pot, and add the cheesy business (the butter mixture), stirring to coat the spaghetti in the sauce. The residual heat from the pasta will cook the egg yolk, so just relax. Season with salt to taste and serve.                               ***I had also reserved about 3/4 c pasta water - but only added about 1/4 c.

  
  
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