True Neapolitan pasta gets its yellow color from Mount Vesuvius volcanic soil, not eggs like most people think.
Yellow Pasta Napo
Indulge in the rich, velvety goodness of Yellow Pasta Napo, where simplicity meets flavor! This delightful dish features creamy cheese and fragrant saffron that effortlessly blend to create a satisfying meal. Ready in no time, it’s the perfect weeknight treat that’s sure to impress!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- Poivre
🥛Dairy & Eggs(2)
- 2 jaunes d’œufs
- 30 g de parmesan râpé (1.06 oz)
🫙Pantry Staples(2)
- Un filet d’huile d’olive
- 120 à 150 g de pâtes (4.24 oz)
🧂Spices & Seasonings(1)
- Sel (avec parcimonie, le parmesan est déjà bien salé)
👨🍳 Instructions
- 1
Cook the pasta al dente.
- 2
Meanwhile, mix egg yolks, parmesan, olive oil, pepper, and salt in a dish.
- 3
Add the hot pasta with a ladle of cooking water to achieve a well-bound and creamy sauce.
💡 Pro Tips
- ✓Heat your mixing bowl with hot pasta water for 30 seconds before adding egg yolks to prevent thermal shock that causes scrambling.technique30 seconds
- ✓Use a 3:1 ratio of egg yolks to whole eggs and temper them slowly with pasta water heated to exactly 140-160°F to create stable emulsion without curdling.ingredient3:1 ratio, 140-160°F
- ✓Reserve 1 cup of starchy pasta water before draining - the 2-3% starch content acts as a natural emulsifier for binding the sauce.timing2-3% starch content
- ✓Grate Parmesan to 1-2mm particle size using a microplane - larger pieces won't melt smoothly and smaller creates a gritty texture.equipment1-2mm particle size
- ✓Toss pasta off-heat for 45-60 seconds while adding pasta water gradually - continuous motion prevents proteins from setting and maintains 165°F serving temperature.technique45-60 seconds, 165°F
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
True Neapolitan pasta gets its yellow color from Mount Vesuvius volcanic soil, not eggs like most people think.
Yellow Pasta Napo
Indulge in the rich, velvety goodness of Yellow Pasta Napo, where simplicity meets flavor! This delightful dish features creamy cheese and fragrant saffron that effortlessly blend to create a satisfying meal. Ready in no time, it’s the perfect weeknight treat that’s sure to impress!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- Poivre
🥛Dairy & Eggs(2)
- 2 jaunes d’œufs
- 30 g de parmesan râpé (1.06 oz)
🫙Pantry Staples(2)
- Un filet d’huile d’olive
- 120 à 150 g de pâtes (4.24 oz)
🧂Spices & Seasonings(1)
- Sel (avec parcimonie, le parmesan est déjà bien salé)
👨🍳 Instructions
- 1
Cook the pasta al dente.
- 2
Meanwhile, mix egg yolks, parmesan, olive oil, pepper, and salt in a dish.
- 3
Add the hot pasta with a ladle of cooking water to achieve a well-bound and creamy sauce.
💡 Pro Tips
- ✓Heat your mixing bowl with hot pasta water for 30 seconds before adding egg yolks to prevent thermal shock that causes scrambling.technique30 seconds
- ✓Use a 3:1 ratio of egg yolks to whole eggs and temper them slowly with pasta water heated to exactly 140-160°F to create stable emulsion without curdling.ingredient3:1 ratio, 140-160°F
- ✓Reserve 1 cup of starchy pasta water before draining - the 2-3% starch content acts as a natural emulsifier for binding the sauce.timing2-3% starch content
- ✓Grate Parmesan to 1-2mm particle size using a microplane - larger pieces won't melt smoothly and smaller creates a gritty texture.equipment1-2mm particle size
- ✓Toss pasta off-heat for 45-60 seconds while adding pasta water gradually - continuous motion prevents proteins from setting and maintains 165°F serving temperature.technique45-60 seconds, 165°F