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Cook pasta and 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 an egg yolk, Parmesan, thyme, and
pepper.
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