An intricate dish of spaghetti made of eggs and sugar complimented by a light tomato sauce and sardines marinated in olive oil and garlic.


  • For the pasta

  • 1kg smoked rock salt

  • 250g sugar

  • 12 egg yolks

  • For the tomato sauce

  • 1kg cherry tomatoes (Variety Cupid)

  • 1 white onion, finely sliced

  • 2 garlic cloves

  • Salt

  • For 1lt of tomato sauce 8g of agar agar

  • For the Sardines

  • 8 whole sardines

  • 100g extra virgin olive oil

  • 30g sardine brine

  • 2g vanilla


  • For the pasta:

  • 1.

    Mix the salt with the sugar, place the egg yolks to marinate for about 4 to 5 hours, then wash under running water

  • 2.

    Place the egg yolks between two sheets of oven proof paper and with the help of a rolling pin flatten them uniformly to a thin layer

  • 3.

    Take away the paper and pass the sheet through the spaghetti setting on the pasta machine

  • For the tomato sauce:

  • 1.

    Brown the garlic, the onion julienne and the tomatoes. Sauté and allow to cook on medium heat for about 10 minutes. Pass through chinois, bring to boil and for every litre of tomato sauce add 8g of agar agar

  • 2.

    Refrigerate, and then whisk obtaining a creamy texture

  • For the Sardines:

  • 1.

    Place the boned sardine fillets under a marinade of olive oil, sardine brine, vanilla and coarse salt

  • 2.

    Refrigerate for 1 hour

  • 3.

    Place a spoon of the tomato cream on a plate

  • 4.

    Toss the spaghetti in a pan with little oil and place on top of the tomato cream; add the marinated sardine fillets cut in half on top, the confit tomato and some fried basil leaves

  • 5.

    Finish with some white bread, crumbed and tossed in a pan with a little butter

  • 6.

    Dress with a little oil from the sardine marinade

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 690kj
  • Fat Total 37g
  • Saturated Fat 7g
  • Protein 14g
  • Carbohydrate 77g
  • Sugar 70g
  • Sodium 1024mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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