Makes 2 large servings
1/2 pound spaghetti (I use this gluten-free brand)
1/3 cup Greek yogurt
1 large egg
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon red chili flakes
1/4 teaspoon dried oregano
2 tablespoon finely chopped parsley leaves, for garnish
- Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.
- Meanwhile, in a small mixing bowl, beat together the yogurt, egg, 2 tablespoons of Parmesan, salt, red chili flakes and oregano.
- Drain the pasta and immediately add it to the yogurt sauce. Toss to combine — the pasta will cook the egg and create a creamy sauce. Top with the remaining parmesan and parsley. Serve immediately.