Ingredients

• 2 ounces capellini pasta
• 2 cups Parmesan Broth
• 1 large egg yolk
• grated Parmesan
• thyme leaves
• pepper

Instructions

1. Cook 2 ounces capellini pasta and 2 cups 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 1 large egg yolk, grated Parmesan, thyme leaves, and pepper.