Ingredients

• Spaghetti (1lb.)

• Whole Milk (5 cups)

• Heavy Cream (1 cup)

• Eggs (4 yolks)

• Butter (4 tbsp.)

• Unflavored Breadcrumbs (2 cups)

• Red Pepper Flakes (1/2 tsp.)

• Parmesan Reggiano (1/4 cup)

• Garlic (2 bulbs)

• Pepper

• Salt

• Vito and Joe’s Olive Oil

How to Prepare

1. In a pot salt your water and bring it to a boil.

2. Peel your garlic and add it to your large sauce pan along with the milk.

3. Over medium heat bring the milk to a boil. Add 1/2 tsp of salt to the milk and boil for 10 minutes while continuously stirring.

4. In a flat pan add 2-3 tbsp. and your butter. Once the butter is melted add the breadcrumbs.

5. Stir the breadcrumbs until they start to become saturated. Then add a tsp. of pepper and your red pepper flakes. Stir again and then add 1 tsp. of salt.

6. Flatten the bread crumbs and then stir. Repeat this for 8-10 minutes.

7. When the milk is done cooking strain your milk mixture.

8. Add your strained milk mixture and heavy cream to a sauce pan.

9. Temper your egg yolks by adding some warm milk and mixing.

10. Slowly drizzle your egg yolks into the milk mixture and leave it on a low heat.

11. Once your water is boiling add your pasta.

12. Add some Parmesan Reggiano to the breadcrumbs. and mix.

13. Coat your pasta dish with about 2tbsp of olive oil and add your spaghetti and give it a good stir.

14. Add half of your garlic sauce over top and give the pasta a stir.

15. Add 2/3 of the breadcrumbs and give it another stir.

16. Drizzle more of the garlic sauce add stir.

17. Sprinkle a few more breadcrumbs and grate some Parmesan Reggiano overtop.

18. Plate and Enjoy!