Anyway, back to the recipe, this dish is basically a cabonara but called wonky summer pasta. This dish is delicious, quick easy and simple. I used normal spaghetti and not fresh lasagna sheets as stipulated in the book.
I ate my lovely pasta dish with a whole bowl of herby salad. It was delicious. ......
Recipe for wonky summer pasta.
1 egg yolk
60g Parmesan cheese, plus extra
Squeeze of lemon
250g fresh lasagne sheets ( I used ordinary pasta)
1 1/2 tbsp olive oil
sea salt & black pepper
Carefully separate the egg and put the yolk into a big serving bowl.
Add the extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolk.
Grate the Parmesan and tip it into the bowl of egg yolks with the lemon juice. Stir until everything is mixed together, then season with salt & pepper.
Stack the lasagna sheets on a chopping board and carefully slice them into fairly thin strips, or use some spaghetti Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1½ minutes.
This pasta must be eaten ASAP to be enjoyed properly. It is best to use a tongs to move o move the pasta to the egg mixture. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Take to the table, quickly dress the salad and eat straight away.