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30 minutes

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1 1⁄4 hours

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30 minutes

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Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus 4 - 6 days' curing time

Cooking Time 15 minutes

Ingredients

For the pea purée:

200 g fresh peas, blanched
4 garlic cloves, crushed
2 T mint, chopped
1 cup crème fraîche or mascarpone
Sea salt and freshly ground black pepper, to taste
250 g Woolworths streaky wood-smoked bacon
2 x 250 g packets Woolworths fresh tagliatelle pasta, cooked al dente
Extra virgin olive oil, for drizzling
100 g hazelnuts, toasted and roughly chopped

For the cured egg yolk:

50 g sugar
100 g salt
4 free-range egg yolks

Method

Blend the peas, garlic, mint and crème fraîche until chunky. Add a little stock if it’s too dry. Season to taste.
Fry the bacon until very crispy. Drain and chop finely.
Toss the hot pasta with the pea purée and drizzle with a little extra virgin olive oil. Scatter over the toasted hazelnuts, bacon and grate over the cured egg yolk using a fine grater.
To make the cured egg yolk, mix the sugar and salt and place ¾ of the mixture into a glass dish. Using something round and small, such as a lime, make indentations in the cure. Place the egg yolks in the indentations, making sure that any bits of egg white are removed. Sprinkle over the remaining salt and-sugar mixture. Cover with clingwrap and chill for 4–6 days. Carefully remove the yolks and dust off the cure. The eggs can be stored in an airtight container in the fridge for up to 2 weeks or frozen.
To speed up the process, you can dry out the yolks in a low oven (120°C) for 2 hours.

Cook's note: Cured egg yolks are a great way to season pasta instead of using Parmesan. Once you’ve cured the yolks, they can be stored in a Ziploc bag in the freezer for up to three months.

Discover more pasta recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Seared duck ramen with spinach-and-cauliflower noodles

Camilla’s Asian curry

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Crispy duck breasts with creamy kale and pickled fennel

Chicken cooked in ciabatta

Apple-and-rhubarb peanut butter crumble

Sesame banana spring rolls with salted caramel sauce

Sticky burnt orange self-saucing pudding

Mansaf (lamb in yoghurt sauce)

Banana bread-and-butter pudding with salted caramel sauce

Rotolo with burnt sage and lemon

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Ingredients

Method