Pasta en Brodo (Italian Parmesan Broth)

The pasta absorbs the flavour of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

2 oz capellini or other pasta
2 cups Parmesan Broth
2 large egg yolks

Garnish:
Parmesan cheese, grated
fresh thyme leaves
black pepper, freshly ground

Cook pasta and Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth).

Divide pasta between bowls; twist into tight nests.
Add broth and top each with an egg yolk, Parmesan, thyme, and pepper.

Makes 2 servings.