Tagliatelle with Herbs and Buttery Egg Sauce

By ClaudiaJan

Ingredients

• 8 ounces fresh or 6 ounces dried egg tagliatelle
• Coarse salt and freshly ground pepper
• 1 stick unsalted butter
• 3 large eggs, lightly beaten
• 1/4 cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives

Preparation

Step 1

Step 1

Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta.

Step 2

Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.)

Step 3

Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately.