Cappellini with cream sauce

4 servings

10 minutes

Capellini with cream sauce is a refined dish of European cuisine that combines simplicity of preparation with exquisite flavor. The thin capellini pasta enveloped in rich cream sauce gains tenderness and a velvety texture. Historically, capellini originates from Italy, where it is valued for its lightness and quick cooking time. In this recipe, creaminess is achieved through egg yolks that create softness and depth of flavor, while parmesan adds salty-nutty notes. The composition is completed by aromatic olive oil and freshly ground black pepper that adds a hint of spiciness. The dish is perfect for a quick dinner while maintaining a restaurant-level sophistication. It can be served as a standalone dish or complemented with a glass of white wine to enhance the flavor nuances.

Energy value per serving

• Calories: 180.7
• Proteins: 6.3g
• Fats: 15.6g
• Carbohydrates: 3.6g

Ingredients

• Capellini pasta: 100 g
• Egg yolk: 2 pc
• Parmesan cheese: 50 g
• Extra virgin olive oil: 2 tbsp
• Freshly ground black pepper: to taste
• Salt: 1 tbsp

Cooking steps

1. Separate the egg whites from the yolks. Cook the capellini according to the instructions on the package (they really cook very quickly, so taste them, you won't eat overcooked ones), salt the water well.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Capellini pasta: 100 g
   • Salt: 1 tablespoon

2. Drain the pasta in a colander, return it to the pot, add olive oil and freshly ground black pepper (added to hot pasta gives a unique aroma). Add the yolks and quickly 'whisk' with a fork. Then add parmesan (or hard goat or sheep cheese looks very good here) and serve, also sprinkling with parmesan.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Freshly ground black pepper:  to taste
   • Egg yolk: 2 pieces
   • Parmesan cheese: 50 g