Wednesday 24 August 2011

Hugo's Pasta Mama

My 51st post is not even my recipe! But it comes from a restaurant in Los Angeles called Hugo’s and I saw it on a special about favorite comfort foods. This looked so delicious I had to track down the recipe and make it, and it was amazing. It’s so simple and I just looked at the ingredients and simplified it for me as I made it for myself as a test. So you can adjust the pasta and eggs according to your size needs. It’s also a really good idea to weigh your pastas and rice, it makes eating the right portion easier. I suggest this because as an American in this country weighing my food was another transition to get it right, and turned out it was the best thing for my eating habits, no longer eating for two!


1 serving of pasta (I used egg tagliatelle)
1 large egg beaten
1 garlic clove
Handful parsley
2 tbsp parmesan cheese
1 tbsp olive oil

To start:
Make the pasta according to the directions, set aside.
Mince garlic.

To cook:
Add oil in a skillet until hot, sauté the garlic.
Quickly add the pasta and stir around. 1-2 min. If your pasta has gotten dry add a few tbsp. water.
Add the egg, parsley and mix thoroughly until the egg is cooked.
Add the parmesan and serve warm.

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