Creamy Egg Yolk Pasta with Lemon and Garlic
A Restaurant-Worthy Pasta That Comes Together in Minutes
I’ll admit it: I’m usually suspicious of “easy” recipes. Cooking, to me, is about slowing down, layering flavors, and making food with love. So when I first came across this egg yolk pasta, I hesitated. Could something this quick really taste that good? But I gave it a try and I was completely surprised.
This creamy egg yolk pasta is rich, garlicky, and bright with lemon. It tastes like a dish you’d find at a cozy neighborhood trattoria, yet it comes together in less than 15 minutes. It’s now one of my go-to recipes when I want comfort without compromise.
Why You’ll Love This Creamy Egg Yolk Pasta
If you love creamy pasta but want to skip the heaviness of cream, this recipe is for you. The richness comes from egg yolks and olive oil, blended with salty parmesan, a splash of lemon juice, and silky pasta water. The result is a velvety sauce that clings to every strand of spaghetti.
It’s the kind of easy dinner idea that feels anything but basic. You don’t need a long list of ingredients or hours in the kitchen, just simple pantry staples, a pot of boiling water, and a little bit of trust.
The Secret Is in the Sauce
The key to this sauce is balance. Egg yolks give it body, parmesan brings salt and umami, lemon juice adds brightness, and the pasta water ties it all together into a glossy, emulsified coating. The garlic and cracked black pepper add just enough punch, while chopped parsley gives it a fresh lift.
Don’t be afraid of the simplicity. This is one of those homemade pasta recipes that proves less really can be more.
Creamy Garlicky Egg Yolk Pasta
Ingredients
Creamy egg yolk pasta sauce
- 2 large egg yolks
- 1/3 cup olive oil extra virgin
- 1 large garlic clove
- 1 cup freshly grated parmesan
- 1/2 cup finely chopped italian parsley
- 1 cup reserved pasta water
- juice of half lemon
- freshly ground black pepper
Pasta
- 1 tbsp salt
- 250 g pasta of your choice
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta of choice until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Set it aside.
- In a large mixing bowl, whisk together the egg yolks, olive oil, grated parmesan, crushed garlic, chopped parsley, lemon juice, and a generous amount of freshly ground black pepper. The mixture will be thick at this point.
- Slowly whisk in the reserved hot pasta water, a little at a time, until the sauce becomes creamy and smooth. You may not need the entire cup, stop when you reach your desired consistency.
- Add the hot, drained pasta directly to the bowl and toss well until every strand is coated in the glossy, garlicky sauce. The heat from the pasta will help thicken and emulsify the sauce.
- Plate immediately with extra parmesan, a drizzle of olive oil, and chili flakes if you like. Serve warm and enjoy!
Tips for the Best Results
Make sure to salt your pasta water well. It’s your first chance to season the pasta and ensures the reserved water adds flavor, not blandness, to the sauce.
And one more thing: don’t skip the lemon. It brightens the richness and adds that restaurant-level finish you’ll love.
A Weeknight Staple That Feels Fancy
This is one of those easy pasta recipes you’ll keep coming back to. It’s perfect for nights when you want something homemade, fast, and deeply satisfying. Whether you’re cooking for yourself or serving guests, it checks all the boxes: creamy, zesty, garlicky, and downright delicious.
So if you’ve ever been skeptical about simple recipes like I was, give this one a go. It might just surprise you, too.
Want more easy homemade pasta ideas and comforting recipes that don’t cut corners? Browse the latest over at gourm8.com, where every dish is made from scratch, with a little love and a lot of flavor.
