• 1 egg yolk

  • 10g pancetta

  • ½ shallot

  • 60g papardelle pasta

  • 1 tbsp parsley

  • 2 tbsp double cream

  • 5g Parmesan

  • Splash chicken stock

  • 1 slice bread for garlic croutons

  • Garlic chopped

  • Olive oil


  • 1.

    To make the croutons cube the slice of bread and fry with the garlic and a little olive oil in a pan until golden.

  • 2.

    Cook the pasta in boiling salted water.

  • 3.

    In a small pan, fry the shallot, pancetta and garlic for about 2 minutes. But don’t colour them.

  • 4.

    Add a splash of chicken stock. Bring to the boil. Add the cream and bring back to the boil and allow to thicken until it coats the back of a spoon.

  • 5.

    Remove from heat, stir in the yolk, add the pasta, toss it over and finish with garlic croutons.

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