Friday, 25 November 2011

Fettuccini with poached egg yolk

8oz pasta flour, 1 tsp olive
oil, 5 eggs, 1 lemon, 100g pancetta, 1 tbsp basil oil, 1 tbsp parmigiano.
Serves: 4 Preparation: 1 hour (+5 hours pasta preparation)

I adore pasta and thankfully love making it almost as much as I love to eat it - there's nothing quite like freshly made pasta, fresh from the pot. I also adore poached eggs, the creamy gold egg yolk flowing makes the most beautiful pasta sauce and recently I decided to do away with the faff of poaching a whole egg and just stick with the yolk!

1) Pour 8 ounces of grade 00 flour (pasta flour), 1 teaspoon of olive oil, a good pinch of salt, 3 whole eggs and 1 egg yolk into a bowl and kneed with your hands until you have a firm dough. Wrap this in cling film and chill in the fridge for 2-5 hours.
2) Dust a worktop with pasta flour and roll out the dough into a sheet 1/3 of a centimetre thick. Cut out squares of pasta with a knife and roll these through a pasta machine (or using a rolling pin if you don't have one) until you have a thin rectangle of pasta. Slice into 1cm wide strips.

3) Add a little basil oil into a frying pan and sizzle the pancetta for 2 minutes.

4) Drop the pasta into salted boiling water for 3-4 minutes. Once it rises to the top of the pan it's done! Strain and toss with freshly squeezed lemon juice, a glug of basil oil, the pancetta and some freshly grated parmeggian.

5) Separate an egg yolk from the white and drop it into a pan of boiling water for 45 seconds, then spoon it onto the fettuccini. Once you cut into it the yolk will mix with the pasta to form the most stunning sauce. I served this with poached chicken breast and steamed asparagus.

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