Creamy Pasta with Eggs

Start by placing the salt into a medium baking dish and using an egg, make 9 holes in the salt. 

Then, add one egg yolk into each of the holes. 

Then cover them all with another kilogram of salt.

Place it in the refrigerator and let it rest for 24 hours.

After this time has passed, wash all the excess salt off the yolks. 

Transfer them to a baking sheet lined with parchment paper. 

Place it in a preheated oven at 100° C (212° F) and bake for one hour.

In a large pot filled with boiling water, add the spaghetti pasta and let it cook for 8 minutes.

After this time has passed, drain all the water from the pasta and set it aside.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion chopped into small cubes, the crushed garlic cloves and sauté until lightly golden brown. 

Next, add the tomatoes cut in half and the water. 

Cover the skillet and let everything cook for 10 minutes.

After this time has passed, break down the tomatoes completely.

Season with the salt, the black pepper, the sweet paprika, the chimichurri and stir to combine.

Add the heavy cream and stir again, until well combined.

Finally, add the pasta we cooked earlier and stir to combine.

To finish, grate the egg yolks we prepared earlier over everything.

Serve.