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Capellini en Brodo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant capellini en brodo is a masterclass in simplicity, transforming a handful of store-cupboard staples into a deeply comforting vegetarian main. The thin, delicate strands of angel hair pasta are simmered directly in a rich Parmesan-infused broth, allowing them to absorb every drop of savoury flavour while creating a silky, thickened sauce. It is a refined yet effortless dish that feels incredibly indulgent without requiring hours in the kitchen.

Perfect for a sophisticated solo supper or a light starter for a dinner party, this recipe relies on the quality of its modest ingredients. The addition of a golden egg yolk at the final moment adds a velvety richness as it breaks, coating the pasta in a luscious glaze. Serve immediately with an extra grating of hard cheese and fresh thyme for a fragrant, warming meal.

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Ingredients for Capellini en Brodo

  • 60g capellini pasta

  • 475ml Parmesan Broth

  • 1 large egg yolk

  • grated Parmesan

  • thyme leaves

  • pepper

How to make Capellini en Brodo

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Cook 60g capellini pasta and 475ml Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth). Divide pasta between bowls; twist into tight nests. Add broth and top each with 1 large egg yolk, grated Parmesan, thyme leaves, and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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