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Padella
@padella_pasta

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Pappardelle with parmesan, creme fraiche and marjoram sauce, walnuts and egg yolk🍝

Looks bellissimo right? 😍 We like to enjoy this with an Antica Formula Negroni.  

Get Tim’s recipe below and pick up the ingredients at your local Waitrose store!

Serves 4 Ingredients Dried Pappardelle x 400g Finely grated parmesan x 250g Crème fraiche x 200g Finely chopped marjoram x 2 tspn Shelled walnuts x 40g Unsalted butter x 50g Organic egg yolks x 4 (optional) Sea salt  Fresh ground black pepper Method 1. Place finely grated parmesan and crème fraiche into a heatproof bowl and very slowly melt on top of a pot of simmering water and regularly stir. The aim is to melt it into an oozy cheese fondue consistency. This takes roughly 5-10 minutes. 2. At the same time, melt the butter in a frying pan and on a low heat sauté the walnuts for roughly 2 minutes until they are toasted. Transfer onto to some kitchen paper to soak up the melted butter. Roughly chop or crush the walnuts into 1cm pieces. 3. In plenty of rapidly salted boiling water, cook the pappardelle 30 seconds less than the cooking instructions. Strain and keep one mug of the pasta water (roughly 200ml). 4. Transfer the pasta back into the empty pot, add the parmesan and crème frieche sauce, ¼ of the mug of pasta water, marjoram and stir over a low-medium heat for 30-60 seconds until the sauce is oozy and viscous but crucially not to thick otherwise you’ll have a dry sauce half way through eating the dish. Add more water if you feel it’s too dry. Keep stirring over a medium heat to thicken if it’s too wet. 5. Season to taste with salt and pepper.  6. Serve evenly on hot plates, sprinkle over the walnuts and nestle in an egg yolk on top - if you’re feeling racy. 7. Eat immediately, pasta waits for nobody. 
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