Organic pesto pasta with raw egg yolk and crispy pancetta
A rich and creamy pesto pasta made with fresh basil, pine nuts, garlic, anchovies, and Parmesan, topped with crispy pancetta and a raw egg yolk for extra indulgence.
What you need
How Maurice does it
- 1
Fry the sliced pancetta in a pan over medium heat until crispy. Add the whole garlic clove and toss with tongs. Remove the pancetta and garlic from the pan and set aside in a bowl.
- 2
In the same pan, toast the pine nuts until golden. Transfer them to a glass measuring cup or blender.
- 3
Add the peeled garlic cloves, fresh basil leaves, olive oil, grated Parmesan, and anchovy paste to the measuring cup with the pine nuts.
- 4
Blend the mixture with an immersion blender until smooth and vibrant green. Taste and adjust seasoning.
- 5
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain.
- 6
Place the drained pasta on a serving plate. Spoon the pesto sauce over the pasta.
- 7
Carefully crack a raw egg yolk directly onto the center of the pesto. Arrange the crispy pancetta pieces around the egg yolk.
- 8
Shake the plate gently to combine, then use a fork and spoon to mix everything together. Serve immediately and enjoy.
More from the archive
Same cuisine, different dish.
