Here’s my go-to egg yolk pasta sauce recipe, made with rich egg yolks, good Parmesan cheese, and plenty of black pepper. It’s simple but creates a smooth, creamy sauce that coats every strand of pasta perfectly.
This sauce has become my weekly dinner solution when I need something quick but satisfying. I usually double the recipe because my family always asks for seconds, and honestly, pasta with this sauce tastes even better the next day for lunch.
Why You’ll Love This Egg Yolk Pasta
- Restaurant-quality results – This silky, creamy pasta sauce tastes like something from your favorite Italian restaurant, but you can make it right in your own kitchen.
- Quick preparation – With just 30-45 minutes from start to finish, you can have a luxurious pasta dinner ready faster than delivery would arrive.
- Simple ingredients – You only need a handful of basic ingredients to create this rich sauce – most of which you probably already have in your kitchen.
- One-pan cooking – Besides boiling the pasta, everything comes together in a single pan, making cleanup a breeze.
- Customizable recipe – You can easily adjust the creaminess by adding more cheese or cream, or swap pancetta for bacon if that’s what you have on hand.
What Kind of Egg Yolks Should I Use?
For a rich pasta sauce like this, fresh eggs are going to give you the best results. Look for eggs with bright orange-yellow yolks, which typically come from free-range or pasture-raised chickens and will give your sauce that beautiful golden color. Room temperature egg yolks work best in this recipe, so take your eggs out of the fridge about 30 minutes before you start cooking. If you’re concerned about food safety, consider using pasteurized eggs – they’ll work just as well in the sauce and provide extra peace of mind since this recipe involves gently cooking the yolks rather than bringing them to a full boil.
Options for Substitutions
Let’s talk about what you can swap in this recipe if you need to:
- Pancetta: If you can’t find pancetta, bacon works great as a substitute. Just make sure to use regular bacon (not maple-flavored) and cook it until crispy.
- Half-and-half: You can mix equal parts whole milk and heavy cream to make your own half-and-half. In a pinch, just whole milk can work, though the sauce won’t be as creamy.
- Egg yolks: The egg yolks are crucial for this sauce – they create the signature silky texture, so I wouldn’t recommend substituting them.
- Parmesan cheese: For best results, use real Parmigiano-Reggiano, but Pecorino Romano or Grana Padano can work too. Avoid pre-grated cheese as it doesn’t melt as smoothly.
- Spaghetti: Any long pasta works here – try linguine, fettuccine, or bucatini. Just keep in mind that thicker pasta might need an extra minute of cooking time.
- Fresh basil: If fresh basil isn’t available, you can use dried basil (about 1-1.5 teaspoons), or try fresh parsley for a different but nice flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making egg yolk pasta sauce is preventing the eggs from scrambling – to avoid this, you’ll need to slowly temper the egg yolks by whisking in a small amount of the hot cream mixture before adding them to the pan. Another common mistake is overcooking the pancetta; instead, cook it until just crispy and remove it from the pan to prevent it from becoming too hard and chewy. The sauce can quickly become too thick if you’re not careful, so keep some reserved pasta water on hand to thin it out to your desired consistency – about 1/4 cup at a time works perfectly. For the smoothest, silkiest sauce, make sure to take the pan off the heat before adding the cheese, as high heat can make the Parmesan clump together instead of melting evenly into the sauce.
What to Serve With Egg Yolk Pasta?
This rich and creamy pasta dish calls for some lighter sides to balance out the meal. A simple arugula salad with lemon dressing cuts through the richness of the sauce while adding a peppery freshness that works really well here. I like to serve some roasted cherry tomatoes on the side – they add a nice pop of acidity and color to the plate. For a complete Italian-style dinner, add some warm crusty bread (perfect for soaking up any extra sauce!) and maybe some roasted broccoli or asparagus tossed with garlic and olive oil.
Storage Instructions
Keep Fresh: This creamy egg yolk pasta sauce is best enjoyed right after making it, but if you have leftovers, pop them in an airtight container in the fridge. It’ll stay good for up to 2 days, though the sauce might thicken up a bit during storage.
Make Ahead: While I don’t recommend making the complete dish ahead of time (the pasta can get mushy and the sauce might separate), you can prep some components in advance. Chop the pancetta and grate the cheese the day before – just keep them in separate containers in the fridge.
Warm Up: To bring leftover pasta back to life, warm it gently on the stovetop over low heat. Add a splash of cream or pasta water while stirring to help the sauce become creamy again. Avoid using the microwave as it might scramble the eggs in the sauce.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 70-80 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
- 8 ounces uncooked spaghetti
- 6 ounces pancetta, chopped
- 2 cups half-and-half cream
- 2 large egg yolks
- 1 1/2 cups grated parmesan cheese (plus extra for topping)
- 1 teaspoon freshly ground black pepper
- 4 tablespoons chopped basil
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil over high heat.
Add the pasta and cook according to package instructions until al dente.
Once cooked, drain the pasta and set it aside to be used later.
Step 2: Cook the Pancetta
In a large skillet, add the pancetta and saute over medium-low heat until it becomes crisp, which should take about 8 minutes.
Once the pancetta is ready, use a slotted spoon to transfer it to a bowl and set it aside.
Step 3: Prepare the Sauce
In the same skillet where you cooked the pancetta, add the half and half and bring it to a simmer.
Then whisk the egg yolks into the simmering sauce, followed by whisking in the Parmesan cheese.
Stir in the black pepper and taste the sauce.
If needed, adjust the seasoning by adding salt, but note that the cheese may already provide sufficient saltiness.
Step 4: Combine Pasta and Ingredients
To the skillet with your prepared sauce, add the cooked spaghetti, crisp pancetta, and fresh basil leaves.
Toss everything together well to ensure the pasta is evenly coated with the creamy sauce.
Step 5: Serve and Garnish
Once everything is well combined, transfer the pasta to serving plates.
If desired, garnish with additional Parmesan cheese for an extra touch of flavor.
Serve immediately while hot and enjoy your delicious spaghetti dish!