Bucatini with Egg Cream

Besides bucatini, spaghetti, linguine and other long dried pasta go well with this sauce. Fresh pasta, on the other hand, would stick together. Since the sauce is ready in no time, start its preparation only when the pasta is already in the water.

Boil plenty of water in a large saucepan, season with salt and make the bucatini al dente.

In the meantime, mix the yolks in a baking bowl with a fork and add 1/4 of the whipping cream, nutmeg and a little salt.

Heat the remaining whipping cream in a saucepan over low heat. Once it simmers, mix in the butter at the beginning and then half of the Parmesan.

Drain the pasta, arrange in a heated baking dish and mix with the hot cheese cream, egg mixture and a little pepper. Sprinkle with the remaining cheese and bring to the table on the spot.

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