CAESAR PAPPARDELLE

• porsi: 4

Bahan-bahan

1½ tbsp olive oil

60g breadcrumbs

4 garlic cloves, crushed

2 whole eggs and 2 egg yolks, beaten

70g Parmesan, grated

½ tsp Worcestershire sauce

8 anchovy fillets, roughly chopped

Salt and black pepper

320g pappardelle

4 Little Gem lettuces, quartered lengthways

Petunjuk

1 Heat half of the oil in a large heavy-based pan over a medium heat. Add the breadcrumbs with one crushed garlic clove and cook for 1-2 minutes until golden, stirring constantly. Transfer to a plate and set aside.

2 Beat the egg and egg yolks together in a jug with the Parmesan, Worcestershire sauce, half of the anchovies and a generous amount of black pepper. Set aside.

3 Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions.

4 Meanwhile, add the rest of the olive oil to the pan and place over a medium-high heat. Cook the lettuce for 2-3 minutes until charred on all sides. Remove to a plate using tongs.

5 Reduce the heat to medium-low and add the remaining garlic and anchovies to the pan. Cook for two minutes, stirring constantly.

6 Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with a splash of cooking water. Toss to coat the pasta in the oil, then remove the pan from the heat.

7 Add the egg mixture and toss for one minute while the hot pasta cooks the eggs to form a smooth sauce. Divide amongst four warm bowls and top with the charred lettuce and the crunchy breadcrumbs. Serve immediately.