Directions:
- 1. Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of the salt, and bring to a boil over high heat. Whisk together the egg yolks and cream in a large stainless-steel mixing bowl. Stir in the herbs, the remaining 1/4 teaspoon salt, and a generous grind of pepper.
- 2. Pasta. When the water is at a boil, stir in the fusilli and cook at a steady boil until tender but still firm, 8 to 12 minutes. While the pasta is cooking, warm the egg yolk mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly. Heat the mixture just to lukewarm; don't let the eggs cook. When the pasta is done, drain and add it to the egg mixture. Sprinkle with cheese and toss well. The egg yolks will cook from the heat of the pasta and form a thick sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.94 Kcal (1825 kJ) | ||
| Calories from fat | 158.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 27% | |
|---|---|---|---|
| Cholesterol | 227.03mg | 76% | |
| Sodium | 2901.22mg | 121% | |
| Potassium | 133.79mg | 3% | |
| Total Carbs | 44.97g | 15% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 23.67g | 47% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 203.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 27.1 Kcal (113 kJ) | ||
| Calories from fat | 9.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 27% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 76% | |
| Sodium | 180.37mg | 121% | |
| Potassium | 8.32mg | 3% | |
| Total Carbs | 2.8g | 15% | |
| Sugars | 0.11g | 7% | |
| Dietary Fiber | 0.18g | 11% | |
| Protein | 1.47g | 47% | |
| Vitamin C | 0.5mg | 12% | |
| Iron | 0.2mg | 13% | |
| Calcium | 12.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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