I’m game to try any recipe that includes pasta in the ingredients. Cooking French recipes though is a new cooking arena for me. My cousin Sara inspired me to broaden my cooking skills by gifting me a subscription to Bon Appetit magazine for Christmas. So I thought to myself, how hard could it be?
I researched several French pasta recipes and found they use pasta quite a bit, in fact, much more than I thought in French meals. One that I wanted to try but ran out of time is Pissaladiere Pasta. It has an Italian spin with the ingredients so you can understand why I was attracted to that recipe.
I chose this recipe with anchovy cream sauce because I had the ingredients on hand, and it literally has only five main ingredients. I would rate this recipe in the “easy” category. The only caveat is that you probably should like anchovy flavor because the cream sauce creates a rich salty anchovy taste.
The combination of these ingredients did pique my interest as I would never have thought to put a raw egg yolk on top of pasta with a cream sauce and nuts. But it worked and created a wonderful diversity of flavors in one bite. So I give the French a Kudo for this recipe!
Main ingredients plus a little freshly ground black pepper make up the entire recipe.
Anchovy cream sauce. Yum, a nutty, salty, tangy flavor.
Fettucine coated with the sauce and topped with hazelnuts.
Try as I might (“take three” pictured here) I could not get the egg yolk to stay together when I topped this pasta dish. I think the sharp hazelnut pieces pierced the yolk when I set it on top and caused it to break all over the pasta. That’s okay, I was just hoping to create the perfect picture for the blog.
And yes, I was a bit hesitant to eat a raw egg yolk over this delicious pasta with anchovy cream sauce. And then I remembered the “old” days when we would put raw eggs into some kind of “hangover cure” drink. So I worked up the courage to try the pasta after I had distributed the egg around a bit. Actually, I was quite surprised how good it tasted. This recipe reminds me of a carbonara-type pasta dish.
French - Pasta With Anchovy Sauce
- 1 2 ounce can anchovies, drained
- 1/2 cup heavy cream
- 6 ounces fettucinie
- 2 egg yolks
- 1/2 cup toasted hazelnuts chopped lightly
- Fresh ground black pepper
Combine the anchovies with cream in a saucepan and cook over medium heat. Crack fresh pepper into the anchovy/cream mixture. Break up the anchovies with a folk until they melt into the sauce.
Drop the pasta into a pot of heavily salted boiling water. Cook according to package directions or al dente.
Drain the pasta, return back to the pot and pour the sauce over, stirring to combine.
Plate the pasta into two dishes, sprinkle with hazelnuts and place an egg yolk on top of each bowl. Serve immediately.
Cooking for two