Whole-egg Pasta, Black Sea Salt & Chickweed
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
I had no idea what ingredients I had to work with when I rocked up to visit Erika & Hayden from Epicurean Harvest. But I had some hungry mouths to feed and this dish was the perfect fit. The hens had laid some beautiful eggs and the yolks were rich in colour .
1 x 500 g packet whole-egg spaghetti (I like Barilla)
4 egg yolks
125 g good-quality sheep’s milk cheese, grated
bunch of chickweed
black sea salt and freshly ground black pepper
olive oil (optional)
1: Cook the pasta in a saucepan of boiling water until al dente. Drain, leaving about a cup of cooking water behind, then return the pasta to the pan.
2: Add the egg yolks and mix over low heat until they blend with the reserved pasta water and become creamy. Add most of the grated cheese and most of the chickweed and season to taste. Garnish with the remaining chickweed and cheese, and season with black sea salt. Finish with a drizzle of olive oil, if you like.
You can serve the pasta with the raw egg yolks in the middle, but it must be hot and mixed in right away so they cook in the residual heat.
If you’ve got some, toss carrot top leaves through the pasta – you want green leaves with a nice peppery bite.
It’s fine to use regular sea salt here if preferred, but I find the quality of black salt is really noticeable in such a simple dish.