Ultra Easy and Versatile Pasta Recipe

This recipe can be the base of a lot of different pasta dishes. Just adding anchovies (melt them down in the olive oil), roasted cherry tomatoes and kalmata olives and you got puttanesca! Or omit the cheese and add a squeeze of lemon and capers for a refreshing and light pasta:

Prepare 8oz of fettuccine or linguine as directed on the package.  Take a nice size pan (8-12 inches) and give it 2-3 turns of olive oil. Heat on medium and when hot, add finely chopped garlic (3-5 cloves according to taste) and red pepper flake (1/4-1/2 teaspoon according to taste). Allow the garlic to color slightly but not burn! Add ½ cup of white wine. Let the liquid reduce by ½. Meanwhile whisk the yolks of 2 eggs and temper by adding about a cup of hot pasta water slowly while continuously whisking. After the wine has reduced by ½ add your pasta and toss to cover. Next, add your egg yolks and stir until sauce begins to thicken. Add some coarse ground pepper, fresh chopped flat leaf parsley and a couple of handfuls of freshly grated parmesan cheese, stir to incorporate. Salt to taste and serve immediately. Bon Appétit!