I made this with a few modifications. I haven’t had a chance to make Parmesan broth yet, so used chicken broth instead. Next time I will use a mix of broth and water as the reduced chicken broth was very strong and as a result a little salty. I do live in a dry climate though so had to add a lot during cooking. Probably will stick to 2 cups broth and then just add water throughout. I also accidentally sprinkled too much Parmesan on top, so that also likely contributed to the saltiness.
I used spaghetti instead, but 2 oz was fine. Seems like a small amount but the dish is very rich, so it was perfect.
Also used fresh oregano instead bc my thyme didn’t take this year.
Overall very delicious, the yolk mixed into the broth creates a sauce with a dreamy texture. With as good as it was with my cheap ingredients & many subs, I’m really looking forward to making it properly next time.
