| Portions |
|---|
| 4 |
Ingredients
- Salt
- 350g dry spaghetti
- 4 egg yolks
- 2 teaspoons toasted sesame oil
- ½ cup finely grated Pecorino cheese
- 1 lemon, zested and juiced
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped oregano
- Pepper
For the topping:
- 2 teaspoons butter
- 2 teaspoons toasted sesame oil
- ¼ cup panko
- 1 tablespoon sesame seeds
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh oregano or parsley
Directions
- Set a large pot of salted water to boil over high heat and cook the spaghetti according to the package directions until al dente.
- Meanwhile, in a large bowl, whisk together the egg yolks, sesame oil, Pecorino, lemon zest, lemon juice, parsley, and oregano. Season with salt and plenty of pepper and set aside.
- In a small pan, make the topping by melting the butter and sesame oil together over medium-high heat. Add in the panko, sesame seeds, and crushed red pepper flakes. Stirring frequently, toast the mixture until golden brown and nutty smelling, about 2 minutes. Stir in the herbs and set aside.
- When the pasta is cooked, turn off the heat and reserve about 1 cup of the starchy cooking liquid. Drain the pasta and return to the pot. Whisk about ½ cup of the cooking liquid into the egg mixture to loosen then pour over the pasta. Quickly stir together, adding more of the reserved liquid as needed until each noodle is coated.
- Plate the pasta and serve immediately topped with the crunchy topping and more freshly ground black pepper.