Ingreadient :

• 300g fresh malloreddus
• 120g pancetta, thinly sliced
• 80g Parmesan cheese, finely grated
• 1 clove garlic
• Zest and juice of 1 lemon
• 4 egg yolks
• 5g flat leaf parsley, finely shredded
• 6 anchovies, chopped
• 1 tbsp Worcestershire sauce
• 30g panko break crumbs
• 1 tbsp Sunflower oil
• 4 leaves romaine lettuce
• Salt and pepper to season
• 30g panko breadcrumbs

Direction :

1. Sauté the shredded pancetta in a large hot pan until crisp. Set aside, keeping it in the pan with the fat
2. Put the cheese in a bowl, grate in the garlic, and add half of the lemon zest, plus the egg yolks. Mix to a paste
3. Add the parsley. Add the anchovies and mix them in
4. Finish the paste with a small squeeze of lemon juice and the Worcestershire sauce to taste
5. Sauté the panko in sunflower oil until golden, season w/ salt & black pepper, drain on kitchen paper
6. Finely shred the lettuce and keep to the side
7. Bring a large pan of salted water to the boil, cook the malloreddus for 3-4 minutes until al dente
8. Use a strainer to remove the pasta from the pan, retaining some of the pasta water
9. Add the pasta to the pancetta and return to a low heat, adding a spoonful of the pasta water
10. Loosen the paste with a spoonful of the pasta water, then add to the pasta and pancetta
11. Stir over a very low heat until the sauce thickens and coats the pasta. Take care not to scramble the egg
12. Check the seasoning. It shouldn’t need more salt but may need pepper and a little more lemon juice. Add a spoonful of pasta water if needed to loosen the sauce
13. When the sauce is glossy and has a coating consistency,fold in the lettuce, portion onto warm plates and top with the crunchy panko. Serve immediately.