Fusilli cheese pasta with yolk and ketchup
2 servings
20 minutes
Cheesy fusilli pasta with egg yolk and ketchup is an unusual blend of classic Italian motifs with unexpected flavor notes. Fusilli, due to its twisted shape, holds the sauce beautifully, allowing enjoyment of every bite. Egg yolks add richness and a silky texture to the dish, while parmesan contributes savory and nutty undertones. Ketchup brings a light tanginess and sweetness, creating an interesting balance of flavors. This dish can be an excellent choice for a quick and hearty dinner as well as for experimenting with various sauce and cheese variations. It is perfect as a standalone dish or as a side to meat and vegetable dishes.
1
Bring water in a pot to a boil. Add salt and oil.
- Pink Himalayan salt: 1 teaspoon
- Refined olive oil: 1 teaspoon
2
Add pasta, pepper, and herbs to boiling water. Cook according to the instructions on the package.
- Fusilli: 250 g
3
Prepare 3 yolks.
- Egg yolk: 3 pieces
4
Place the yolks and some cheese in a deep plate.
- Egg yolk: 3 pieces
- Grated Parmesan cheese: 8 tablespoons
5
Put out the cooked pasta. Add ketchup and mix.
- Fusilli: 250 g
- Ketchup: 4 tablespoons
6
Add almost all the cheese leftovers and mix well.
- Grated Parmesan cheese: 8 tablespoons
7
Serve, lightly sprinkled with parmesan.
- Grated Parmesan cheese: 8 tablespoons