The New Charleston Chef's Table by Holly Herrick

Author:Holly Herrick
Language: eng
Format: epub
ISBN: 9781493029341
Publisher: Globe Pequot Press
Published: 2018-04-04T04:00:00+00:00

BLACK PEPPER TAGLIATELLE WITH CURED EGG YOLK, PANCETTA AND PARMESAN CHEESE

(SERVES 6)

1 cured egg yolk (see method directions)

2 cups pancetta cubed into ¼-inch dice, rendered (see method directions)

2 pounds dried De Cecco Tagliatelle (or another egg pasta brand)

3 tablespoons to ¼ cup kosher or sea salt for cooking the pasta

3 tablespoons whole unsalted butter

1 cup brown chicken stock

¼ cup reserved pasta cooking water

½ cup freshly grated Parmesan cheese

¼ cup thinly sliced chives

1½ teaspoons coarsely ground black peppercorns

Sea or kosher salt to taste

Fresh lemon juice to taste

1 raw egg yolk (optional)

For the cured egg yolk, take approximately 2 cups of salt and pour it onto a small dish to cover completely. Before you crack the egg, use large end to make a small indention in the salt. Then crack egg and separate yolk and white. Place the yolk in the salt indention and cover completely with some of the excess salt on the plate. Wrap plate container in plastic wrap and refrigerate for two days. After two days gently remove yolk and wash with cool running water. Place on elevated resting rack and dry at room temperature for several days (3–5 days) until the egg is firm enough to be grated. Once fully dried, store the egg at room temperature. If refrigerated, the yolk will become gummy and mealy. Ain’t nobody got time for that!

Cut and render the pancetta. We cut ours into the pieces about as big as half my pinky. How you cut yours is up to you. By the time it renders out, it is about half the size from when we started. I like to dice it all and put it into a pan in an oven around 350°F. We check on it about every 10 minutes and stir, making sure there is plenty of surface area for the heat to make contact. If your pan is loud and angry, turn down the heat. You want to cook it gently. Also don’t cook it until it is like a piece of crispy bacon. You still want some fat to render out in the sauté pan as you’re picking up the pasta.

Next, bring a large pot of heavily salted (“salty like the sea”) water to a fast simmer. I don’t like hard boils with this type of pasta. It’s delicate and will rip it to pieces. Drop the pasta in, making sure there is plenty of room in the pot for the pasta to move around.

In a separate, large sauté pan, brown the butter with the rendered pancetta, over medium high heat. Once butter has browned, whisk in the chicken stock and remove from heat. The butter will emulsify with the chicken stock.

Check the pasta and cook to desired doneness. Some people like more al dente than others. Just make sure it’s not raw in the middle. Only way you are going to do that is by tasting it. Taste, taste, taste! I can’t stress it enough. Pull pasta out of the water and shake to slightly dry. Reserve ¼ cup of the pasta cooking water for finishing the sauce.

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