In this recipe, I basically substitute the sun-dried tomato for bacon. Another special twist I made is to make some fresh garlic breadcrumbs with herbs. This is a good way to finish your old herbs and breads. :)
Servings: 1 person
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1) Preheat a frying pan with olive oil on medium low heat, add the chopped sun-dried tomato and cook for 2 minutes.
2) Add a ladle of vegetable stock and the cooked pasta, stir and reduce to low heat for 30 seconds. Heat off.
3) Add the seasoned egg yolk and mix well.
4) Transfer the pasta to a plate, garnish with some garlicky breadcrumbs, lemon zest, a little more grated parmesan, and a drizzle of oil. Ready to serve.