Made rich and creamy with egg yolk, and with a touch of heat from fresh chilli, this is quick, simple and delicious. Lots of good olive oil and gentle cooking make this so good it can be habit forming.
Ingredients - serves 4
500g fresh papardelle
10 slices back bacon, cut into large lardon
1 small onion, finely chopped
1 red chilli, finely chopped
1 large clove garlic, crushed and finely chopped
200g baby plum tomatoes
4-5 tbsp olive oil
3 egg yolks
40g grated Parmesan
salt, pepper
fresh basil leaves
Method
Heat the olive oil in a frying pan over a low heat, add the bacon lardon, chopped onion, garlic, whole baby plum tomatoes and the finely chopped chilli and 'poach' in the oil for 15-20 minutes so that all flavours are gently released into the oil, don't be concerned if the tomatoes burst; season lightly with salt and pepper.
Take a large saucepan of salted water and bring to a rolling boil, cook the papardelle for 2
minutes (if fresh this is probably enough - refer to the packet) and then drain. Place the egg yolks in a small bowl with the cheese and 3 tbsp of boiling water from the pasta and beat together. Pour the beaten egg mixture over the papardelle together with the contents of the bacon pan and toss gently to combine. Divide between warmed pasta bowls the top with torn basil leaves. Serve immediately. |
