A deliciously rich and decadent recipe to celebrate Burford Browns in all their glory. From the pasta dough, silky carbonara sauce and confit yolk this recipe by Nicola Millbank celebrates the richness and flavour of the Burford Brown yolk in every element.
For the pasta dough:
150g of 00 pasta flour
2 Clarence Court Burford Brown eggs
Extra virgin olive oil
For the confit egg yolks:
2 Clarence Court Burford Brown eggs, yolk separated from the whites
For the Carbonara sauce:
50g diced chorizo
2 Clarence Court Burford Brown yolks
50g freshly grated pecorino
Preheat the oven to 65c/149f.
To make the pasta dough, tip the flour onto a work surface and make a well. Crack the eggs into the well and whisk with a fork, slowly incorporating the flour into the middle. When the mixture comes together, using your hands knead the dough, adding a drizzle of olive oil to combine it. Once combined, wrap in cling film and rest for an hour.
To confit the yolk, pour enough olive oil into an ovenproof dish to submerge the yolk. Carefully place the yolks in the oil and place in the over for an hour.
Once the pasta is done resting, unwrap the dough and pass through a pasta machine. Continue to work it through the machine until thin and silky. Cut the dough into large squares.
In a large frying pan over a medium heat, cry the chorizo for 4-5 minutes until crisp then remove from the heat.
Bring a pan of salted water to the boil and submerge the pasta sheets. Cook for 2-3 minutes or until al dente.
Meanwhile, to make the carbonara sauce, crack the eggs into a bowl and mix in the parmesan. Season with pepper.
Using a slotted spoon, remove the pasta from the pan and add to the eggs and parmesan. Toss until the mixture thickens but doesn’t scramble, using a little of the reserved pasta water to loosen the mixture if need be. Mix in the crispy chorizo.
Serve the pasta with the confit yolk nestled in the middle of the pasta handkerchiefs and sprinkle with smoked paprika.