Recipe: Donna Hay’s Silky Parmesan Pasta With Crispy Crumb
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2 years ago
A new recipe book from Australian cook Donna Hay features quicker takes on classics
On the hunt for exciting new pasta recipes? Give Donna Hay’s silky parmesan pasta recipe a go this weekend, taken from her new cookbook The Fast Five.
Recipe: Donna Hay’s Silky Parmesan Pasta With Crispy Crumb
Serves 4
Ingredients
- 400g dried spaghetti
- 1 cup (250ml) pure cream
- 4 egg yolks, lightly beaten
- 1 cup (80g) finely grated parmesan, plus extra to serve
- Sea salt and cracked black pepper
- 4 cups (100g) wild leaf rocket (arugula), chopped, plus extra to serve
- 2 teaspoons finely grated lemon rind
Crispy crumb
- 2 cups (140g) fresh sourdough breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried chilli flakes
Method
- To make the crispy crumb, preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
- Combine the breadcrumbs, oil and chilli flakes. Place on the prepared tray and bake for 5–8 minutes or until golden, stirring occasionally. Set aside.
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
- Whisk the cream, yolk and parmesan together in a bowl to combine.
- Return the pan over low heat. Add the parmesan cream mixture and cook for 2 minutes, stirring gently with a spatula, until silky and slightly thickened, but not scrambled. Sprinkle with salt and pepper.
- Add the pasta and cook for 1–2 minutes, stirring, until it is coated in the sauce and heated through. Stir through the rocket and rind.
- Divide the pasta between serving bowls and sprinkle with the crispy crumb, the extra rocket and extra parmesan.
The Fast Five by Donna Hay, out 27 October 2022, buy here
Featured Image: Chris Court
