Chef notes
My mom made this once a week when I was a kid. It was and still is my favorite pasta in the world. It exists nowhere besides my mom's and my sister's houses — at least, not until I made it on my YouTube channel, then you guys sent me pictures of you making it that I sent to my mom.
I don't know what possessed my mom to make this, but I bet it had something to do with having a full-time job, three hungry kids and not much in the fridge, so she started digging into her pantry, like, "What can I feed these little monsters?" I guess you could call it pasta alla pantry. She mixed egg yolk, salted butter, 2% milk, Parmigiano-Reggiano, garlic powder and pepper to a frankly rather unappealing paste. But when she added that paste to hot pasta, it melted to become a creamy, cheesy sauce that tastes like some Frankenstein version of carbonara, cacio e pepe and Alfredo.
Italians: I know. Cherie knows. So don't judge, Judy. Just try it.
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