Ingredients

200g spaghetti

spaghetti

2 Tbsp. olive oil

olive oil

2 garlic cloves

garlic cloves

2 Tbsp. chili flakes

chili flakes

¼ cup finely chopped parsley

finely chopped parsley

4 egg yolks

egg yolks

salt (for curing)

salt (for curing)

Directions

1. Fill a container with salt and use an egg to make indents for the yolks. Carefully separate the egg yolks and place them in the indents. Cover completely with salt and refrigerate for at least 48 hours, up to 5 days. After curing, remove the yolks from the salt, dust off any excess, rinse gently, and place on a cooking rack. Dehydrate at 175°F for 2 hours or until dry and firm to the touch.
2. Boil water with a generous pinch of salt. Add the spaghetti and stir occasionally. In a pan, heat olive oil until hot, then add minced garlic and chili flakes, stirring continuously until fragrant. Be careful not to burn the garlic; add a ladle of pasta water to prevent burning. Cook the spaghetti for 5 minutes, then transfer it to the pan. Add ladles of pasta water, stirring vigorously until the pasta is fully cooked. Mix in chopped parsley.
3. Serve immediately topped with grated cured egg yolks.