Egg yolk pasta
Egg yolk pasta, often called 'pasta all'uovo,' is a rich, golden-hued Italian pasta made by incorporating egg yolks directly into the dough. This creates a luxurious texture and flavor, with the pasta typically served simply with butter, cheese, or a light sauce to highlight its richness. It is a traditional specialty, particularly in regions like Emilia-Romagna.
🍽️ Nutrition at a glance
This dish is high in both carbohydrates and fat, primarily from the refined flour and egg yolks. It provides a good source of protein and essential nutrients like Vitamin A and selenium, with a typical serving containing roughly 500-700 calories.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 22 g |
| Carbs | 68 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 45 mg |
| Vitamin A | 150 mcg RAE |
| Selenium | 28 mcg |
| Phosphorus | 180 mg |
| Iron | 3.2 mg |
| Thiamin (B1) | 0.5 mg |
| Folate | 120 mcg DFE |
| Choline | 85 mg |
| Riboflavin (B2) | 0.3 mg |
Per 1 cup (140 g) cooked pasta · estimated, varies by recipe
💡 What's interesting
Culturally, the deep yellow color from the yolks was historically a sign of wealth and quality in Italian pasta-making. Nutritionally, the yolks boost the protein content significantly compared to standard pasta and add a dose of healthy fats and fat-soluble vitamins.
