Salted egg pasta is a mouthwatering fusion of Asian and Italian cuisine, which I have been making every time I get a massive batch of salted eggs.
This Salted egg pasta recipe gives step-by-step instructions on making this delectable dish, why you’ll love it, and addresses frequently asked questions.
Why You Will Love Salted Egg Pasta:
- Rich and Creamy: The salted egg sauce creates a lusciously rich and creamy texture that clings to the pasta, delivering a mouthwatering experience.
- Balanced Flavors: The sauce’s unique combination of savory, salty, and slightly sweet flavors strikes an incredibly satisfying balance.
- Versatility: You can customize your salted egg pasta by adding ingredients like shrimp, crab, or vegetables to enhance the flavor and texture.
- Global Fusion: This dish beautifully blends Asian and Italian cuisines, making it a unique and exciting choice for food enthusiasts.
- Aesthetic Appeal: The vibrant golden color of the salted egg yolk sauce makes this dish visually stunning, perfect for impressing guests.
These ingredients combine to create a harmonious and flavorful fusion of Asian and Italian cuisine, making salted egg pasta a unique quick meal loved by Filipinos.
What’s in my Pantry?
I have all the ingredients available, so I did not have to do a grocery run in this recipe.
- Unsalted Butter: Unsalted butter serves as the base for the sauce. It provides a creamy texture and a rich, buttery flavor, which complements the salted egg yolks.
- Red Onion– it add flavor to the sauce.
- Garlic– minced garlic adds extra flavor to the sauce.
- Flour-this helps thicken the sauce.
- Evaporated Milk or Heavy Cream: Evaporated milk or heavy cream is added to the sauce to enhance its creaminess. This ingredient contributes to the smooth, velvety consistency of the sauce.
- Salted Duck Egg: Salted duck egg yolks are the star of the sauce. They are typically hard-boiled duck egg yolks preserved in salt and other flavorings. These yolks have a unique, savory, and slightly salty taste.
- Sugar: A small amount balances the salty and savory flavors of the salted egg yolks. It adds a touch of sweetness to the sauce.
- Salt, Onion Powder, Garlic Powder, and Pepper: These seasonings are added to taste. Salt enhances the dish’s saltiness, and pepper adds a subtle kick of spiciness to balance the flavors.
- Optional Garnish: Parsley, Chopped cilantro, or scallions can be used for freshness and color. This is optional and can be adjusted according to personal preference. I used leftover Parsley from my post Pasta Al Forno.
- Pasta: You can choose your favorite type of pasta for this dish, such as spaghetti, linguine, or fettuccine. The pasta should be cooked al dente, which means it should be tender but still have a slight bite.
How to Make Salted Egg Pasta:
Follow these simple steps to create the best Salted Egg Pasta.
This is an overview of the step-by-step instructions—a complete and detailed process in the recipe card.
Step 1. Cook the Pasta
- Boil a large pot of water until it’s al dente. It’s crucial not to overcook it as it will continue cooking briefly in the sauce.
- Drain the pasta, reserving a small amount of pasta water. You may need it to adjust the sauce consistency.
Step 2: Prepare the Salted Egg Sauce
- Prepare the Shrimp and the Salted Egg
- In a pan, melt the unsalted butter over low heat. Cook the shrimp until it changes its color.
- Using the same pan, cook the onion and the garlic. Cook for three minutes. Add the flour. Gently stir the ingredients until it is pasty.
- Gradually pour the evaporated milk (or heavy cream) to maintain a smooth consistency—season with garlic and onion powder, ground pepper, and sugar. Adjust these ingredients to your preference, as some salted eggs can be saltier than others.
- Add the salted egg and the cooked shrimp.
- Add the parsley.
Step 3: Combine Pasta and Salted Egg Sauce
- Combine the cooked pasta with the salted egg sauce. Gently toss to coat the pasta evenly with the sauce. Add a bit of reserved pasta water.
- Serve immediately, garnished with chopped cilantro or scallions if desired.
Frequently Asked Questions
Can I use chicken eggs instead of duck eggs for the sauce?
- You can use chicken eggs, but the flavor may differ slightly. Duck eggs are typically saltier and richer in taste.
What type of pasta is best for salted egg pasta?
- But long, flat pasta like spaghetti, linguine, or fettuccine works best, allowing the sauce to cling better.
Can I make a vegetarian version of salted egg pasta?
- Absolutely! You can skip adding meat or seafood and opt for vegetables like asparagus, mushrooms, or spinach for a vegetarian twist.
How can I adjust the sauce’s consistency if it’s too thick or too thin?
- If the sauce is too thick, add a little pasta water. If it’s too thin, simmer it a bit longer to thicken.
Is this dish very spicy?
- Salted egg pasta is not traditionally spicy, but you can add a pinch of chili flakes or sliced chili peppers if you prefer some heat.
Storing salted egg pasta can be done effectively to maintain quality and safety. Here are the steps to store it properly:
- Cool the Pasta: Cool to room temperature after preparing the salted egg pasta. This helps prevent condensation inside the container, which can lead to sogginess.
- Use an Airtight Container: Transfer the pasta to an airtight container. Make sure it has a tight-fitting lid to keep air out. You can also use a resealable plastic bag.
- Label and Date: It’s essential to label the container with the date when you prepared the pasta. This way, you can easily track its freshness.
- Refrigerate: Place the airtight container in the refrigerator. Store the pasta and sauce separately if you’ve separated them. The ideal temperature for refrigeration is between 32°F (0°C) and 40°F (4.4°C).
- Consume Promptly: Salted egg pasta is best when consumed within 3-4 days of preparation. The quality may deteriorate after this period, especially if the pasta and sauce are combined.
- Reheat Carefully: When you’re ready to enjoy the salted egg pasta again, reheat it gently. You can do this in the microwave or on the stovetop, stirring occasionally. Avoid overheating, as this can make the pasta dry.
Following these steps, you can store salted egg pasta in the refrigerator and enjoy it for a few days while maintaining its flavor and texture.
Salted egg pasta
- 1 large cooking pan
- 2 Small Bowls
- 1 Ladle
- 1 chopping board
- 1 8 quart Instant Pot Duo
- 6 Oz Bow tie Pasta
- 5 Cups Water add more if needed
Salted Egg Pasta Sauce Ingredients
- 1/4 Cup Unsalted Butter
- 6 Oz Jumbo Shrimp. Season the shrimp with one-half teaspoon salt and pepper. Set it aside
- 1/4 Cup Chopped Red Onion
- 5 Cloves Finely Chopped Garlic
- 1/4 cup Flour
- 1 cup Evaporated Milk
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1 tsp Granulated Sugar
- 1 large Salted Egg Remove fro the shell and roughly chop.
- 1/4 Cup Parsley
- Cook the Bowtie Pasta per the box's instructions. Reserve one cup of the pasta water if you need to lighten the sauce if it's too thick.
Cook the Pasta in the Instant Pot
- Put the inner pot in the instant pot base. Put the bowtie pasta . Add water to cover.Cover the instant pot with the pressure cooker lid and push the pressure cooker button setting. Set it to HI and set the timer to five minutes. Quick release when done.Reserve one cup of pasta water before tossing the water. Set the pasta aside for later.
Prepare the Shrimp
- Remove the shell from the shrimp. You can toss the shrimp shells or put it aside to make a shrimp broth.
- Place the shrimp in a small bowl and season with salt and pepper. Set it aside.
- In a large cooking pan, melt the butter on low heat. Cook the shrimp until it changes its color. Remove and transfer to a plate. Set it aside.
Make the Egg Pasta Sauce
- Using the same pan, cook the garlic and onion for about three minutes. Add the flour and stir to form a paste. Add the evaporated milk and season with the onion powder, garlic powder, and ground pepper. Stir until the sauce is smooth. Stir and add the salted egg. Let the mixture simmer on low heat for three more minutes.
- Add the cooked shrimp and chopped parsley. Stir and add the cooked Pasta. Stir gently for the sauce to coat the pasta. Cook for three more minutes.