INGREDIENTS

  • 250 g spaghetti
  • 2 egg yolks
  • 1 clove of garlic
  • chopped parsley
  • 2 c. olive oil
  • salt and pepper

Cook the pasta in a large volume of boiling salted water for 5 to 8 minutes. Peel the garlic clove. Cut it into very thin slice.
In a bowl, turn the egg yolks with a wooden spoon. Add salt, pepper and oil. Mix well. Bathe time to drain pasta.
Pour the pasta in a heated hollow dish. Add the garlic and the sauce. Sprinkle with chopped parsley. Mix. Serve without delay.

INGREDIENTS

  • 245 gr of flour
  • 245 gr of flour
  • 2 lemons
  • 4 eggs
  • 1 tablespoon lemon juice
  • 3 tablespoons of milk
  • 1 packet of yeast
  • 20 cl of olive oil

Mix the sugar and the lemon peel.
Add the eggs and whip until the mixture whitens.
Incorporate quickly and in order: milk, flour, yeast, lemon juice and olive oil.
Pour in des in individual molds and bake for 20 to 25 minutes at 180 ° C.