Pasta alla Napoletana originally used no tomatoes—Naples didn't embrace them until 1884, 300 years after tomatoes arrived in Italy.
Yellow Pasta Napo
Dive into a bowl of pure comfort with our luscious Yellow Pasta Napo! This dish features rich cream and zesty saffron, creating a delightful symphony of flavors that will have your taste buds dancing. Perfect for a cozy night in, this recipe is all about simple ingredients and big, bold indulgence!
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 (minimum, parfois j’en mets plus)
- 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 before adding the egg yolk mixture to prevent thermal shock that causes the eggs to scramble and break the emulsion.technique
- ✓Reserve at least 1 cup of starchy pasta water before draining because the starch content (typically 2-3%) acts as a natural emulsifier to bind the oil and egg yolks.ingredient2-3% starch content
- ✓Add pasta water gradually in 2-tablespoon increments while vigorously tossing to create a stable emulsion - too much at once will thin the sauce beyond recovery.technique2-tablespoon increments
- ✓Work quickly once the hot pasta hits the egg mixture because you have only 30-45 seconds before the residual heat cooks the eggs past the creamy emulsion point.timing30-45 seconds
- ✓Use freshly grated Parmigiano-Reggiano aged 24+ months because younger cheeses contain more moisture and won't create the same silky texture when melted.ingredient24+ months aged
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Pasta alla Napoletana originally used no tomatoes—Naples didn't embrace them until 1884, 300 years after tomatoes arrived in Italy.
Yellow Pasta Napo
Dive into a bowl of pure comfort with our luscious Yellow Pasta Napo! This dish features rich cream and zesty saffron, creating a delightful symphony of flavors that will have your taste buds dancing. Perfect for a cozy night in, this recipe is all about simple ingredients and big, bold indulgence!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- Poivre
🥛Dairy & Eggs(2)
- 2 jaunes d’œufs (minimum, parfois j’en mets plus)
- 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 before adding the egg yolk mixture to prevent thermal shock that causes the eggs to scramble and break the emulsion.technique
- ✓Reserve at least 1 cup of starchy pasta water before draining because the starch content (typically 2-3%) acts as a natural emulsifier to bind the oil and egg yolks.ingredient2-3% starch content
- ✓Add pasta water gradually in 2-tablespoon increments while vigorously tossing to create a stable emulsion - too much at once will thin the sauce beyond recovery.technique2-tablespoon increments
- ✓Work quickly once the hot pasta hits the egg mixture because you have only 30-45 seconds before the residual heat cooks the eggs past the creamy emulsion point.timing30-45 seconds
- ✓Use freshly grated Parmigiano-Reggiano aged 24+ months because younger cheeses contain more moisture and won't create the same silky texture when melted.ingredient24+ months aged