Makes 4 servings. Difficulty
6 ounces gf penne pasta 3/4 cup heavy cream 1 egg yolk, lightly beaten 1-1/2 Tablespoons dijon mustard Salt and freshly ground black pepper 2 Tablespoons chives, minced 1 Tablespoon Italian parsley, minced 1/4 cup parmigiano-reggiano cheese, grated
Prepare pasta according to package directions. Drain and set aside.
In a large saucepan, combine cream, egg yolk and mustard, whisking to blend thoroughly. Adjust seasonings to taste with salt and freshly ground black pepper. Bring mixture to a simmer over low heat. Remove from heat. Add drained pasta to saucepan and toss to coat. Cover and let sit for 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, spoon pasta into warmed pasta plates and garnish with chives, parsley and freshly grated parmigiano-reggiano cheese.