Stracciatella with Pasta

1. 1

   Bring the stock to a steady boil.

2. 2

   Season with salt and pepper.

3. 3

   Add the pasta and cook according to package instructions.

4. 4

   Beat the eggs with the nutmeg, and season with salt and pepper.

5. 5

   Add the parsley.

6. 6

   Reduce the heat to low.

7. 7

   Add the butter to the stock.

8. 8

   Stir the simmering stock with a whisk so the stock swirls in a vortex.

9. 9

   In a steady stream, add the eggs.

10. 10

    Cook about 1 minute, until the egg strands look set.

11. 11

    Do not let the stock return to a boil.

12. 12

    Remove from the heat and let stand for 3 minutes.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.