Spaghetti with Vodka Sauce

When you think of spaghetti, you probably think of whatever your mom used to make. Well, this is not your mom's spaghetti! The flavors in this recipe come together beautifully, and makes for the perfect easy weeknight dinner!

Ingredients

• 1 lb spaghetti

• 1/4 cup reserved pasta water

• 5 egg yolks

• 3 cloves garlic, minced

• 1 cup Parmigiano Reggiano, grated

• 1 24 oz jar vodka sauce

• 1/4 cup chopped fresh basil

• 1/4 cup chopped fresh parsley

• Crushed red pepper, to taste

• 1 tsp cracked black pepper

• Olive oil, for sautéing

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1/4 cup of the pasta water, then drain and return the pasta to the pot (off the heat).

2. While the pasta cooks, heat a small drizzle of olive oil in a pan over medium heat. Add the minced garlic and sauté until just golden and fragrant, about 1 minute. Turn off the heat and stir in the vodka sauce to warm it through.

3. In a separate bowl, whisk together the egg yolks, grated Parmigiano Reggiano, chopped basil, parsley, crushed red pepper, and cracked black pepper.

4. Pour the reserved pasta water over the hot spaghetti, then immediately add the egg mixture. Toss quickly and thoroughly to create a creamy, glossy sauce that coats the noodles without scrambling the eggs. Once the pasta is well coated, pour in the warm vodka sauce with sautéed garlic—start with half, as that’s usually all that’s needed. Toss to combine, and add more sauce if desired.

5. Serve immediately with extra Parmigiano Reggiano on top, if desired. This dish pairs perfectly with my Italian meatballs or ricotta meatballs.

4 servings