silky parmesan pasta
with crispy crumb
- 400g dried spaghetti
- 1 cup (250ml) pure cream
- 4 egg yolks, lightly beaten
- 1 cup (80g) finely grated parmesan, plus extra to serve
- sea salt and cracked black pepper
- 4 cups (100g) wild leaf rocket (arugula), chopped, plus extra to serve
- 2 teaspoons finely grated lemon rind
crispy crumb
- 2 cups (140g) fresh sourdough breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried chilli flakes
- To make the crispy crumb, preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
- Combine the breadcrumbs, oil and chilli flakes. Place on the prepared tray and bake for 5–8 minutes or until golden, stirring occasionally. Set aside.
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
- Whisk the cream, yolk and parmesan together in a bowl to combine.
- Return the pan over low heat. Add the parmesan cream mixture and cook for 2 minutes, stirring gently with a spatula, until silky and slightly thickened, but not scrambled. Sprinkle with salt and pepper.
- Add the pasta and cook for 1–2 minutes, stirring, until it is coated in the sauce and heated through. Stir through the rocket and rind.
- Divide the pasta between serving bowls and sprinkle with the crispy crumb, the extra rocket and extra parmesan. Serves 4
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Photography: Chris Court
© DONNA HAY GROUP
