Tunisian-Style Pasta with Egg
A unique fusion of Italian and Tunisian flavors, this recipe combines long pasta with a rich egg-based sauce.
Ingredients
- ●12 oz long pastasuch as spaghetti or bucatini
- ●4 eggbeaten
- ●2 tbsp tunisianpreserves or chutney
- ●1 tsp fermentationvintage or balsamic vinegar
- ●1 tsp adventurouspaprika or red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Cook the long pasta according to package instructions.
- 3
In a separate pan, combine the beaten egg, tunisian preserves or chutney, fermentation vinegar, and adventurous paprika or red pepper flakes.
- 4
Cook over medium heat, stirring constantly, until the egg begins to thicken.
- 5
Toss the cooked pasta with the egg mixture and serve immediately.
- 6
Season with salt and pepper to taste.
- 7
Garnish with chopped fresh herbs, if desired.
- 8
Serve hot and enjoy!
- 9
Optional: Add some grated cheese, such as parmesan or romano, for added flavor.
- 10
Also, a sprinkle of toasted pine nuts or chopped fresh parsley can add a nice crunch and freshness.