Caesar salad pappardelle

0
408
Ceasar salad parppadelle

Serves 4


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


  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.

Per Serving: 549kcals, 18.3g fat (5.9g saturated), 70.7g carbs (4.2g sugars), 24.8g protein, 5g fibre, 0.636g sodium.

LEAVE A REPLY

Please enter your comment!
Please enter your name here