- 250 g spaghetti
- 2 egg yolks
- 1 clove of garlic
- chopped parsley
- 2 c. olive oil
- salt and pepper
Cook the pasta in a large volume of boiling salted water for 5 to 8 minutes. Peel the garlic clove. Cut it into very thin slice.
In a bowl, turn the egg yolks with a wooden spoon. Add salt, pepper and oil. Mix well. Bathe time to drain pasta.
Pour the pasta in a heated hollow dish. Add the garlic and the sauce. Sprinkle with chopped parsley. Mix. Serve without delay.