Spaghetti with Baby Spinach and Cured Egg Yolk

Spaghetti with Baby Spinach and Cured Egg Yolk

Cured egg yolks take simple spaghetti from good to GOAT. 

Spaghetti with Baby Spinach and Cured Egg Yolk 

Servings: 6-8 people


1 box thin spaghetti

2 tablespoons extra virgin olive oil

1 shallot, minced  

2 bags baby spinach, 5 oz. each

1 cup chicken stock [or veggie if preferred]

½ cup Parmigiano Reggiano cheese, grated

2 tablespoons butter

2 cured yolks, grated

sea salt and pepper to taste


1. In a large pot, bring salted water to boil

2. Meanwhile, in a large skillet gently cook shallots with olive oil over medium heat until translucent, about five minutes

3. Add spinach and broth and bring to boil, season with salt and pepper

4. Cook pasta according to directions, drain and toss with spinach over high heat until liquid is all gone

5. Turn off the heat then stir in butter, cheese and serve with grated yolk over the top

Cured Egg Yolks


1½ cup fine sea salt

1 cup of sugar

4 egg yolks  


1. Place ½ salt/sugar mixture on a large plate, arrange yolks on top of it, making sure they are one inch apart

2. Cover the yolks with the remaining salt/sugar mixture and place in the fridge for one week

3. After a week, take the yolks out and remove them from the salt/sugar mixture and place in a cheesecloth

4. Place the cheesecloth in the fridge and let the yolks dry for about 10 days

5. When yolks are dry enough, place them in an airtight container in the fridge and serve grated over food (if you want, you can add aromatic herbs and/or spices to the salt for added flavor)

Photo Credit: Lorenzo Boni 

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