Ingredients:
200g beef pepperoni, finely chopped
1 tsp or 2g black pepper, freshly cracked
1 cup water
2 cubes chicken stock
1 egg yolk at room temperature
1 cup or 250 ml cooking cream, at room temperature
1/2 cup or 50g parmesan cheese, freshly grated
400g penne pasta
3 tbsp or 15g fresh parsley leaves, chopped
Directions:
>Saute pepperoni in a large frying pan until golden and crispy
>Add black pepper, water and chicken stock and cook for an additional 2 minutes. Turn down heat and keep warm.
>In a mixing bowl, whisk together egg yolk,cream and parmesan cheese until smooth.
>Meanwhile, cook pasta until al dente. Drain and add to the pan.
>Remove from heat and while still hot, add cream mixture to the hot pasta, stirring constantly to prevent the egg from curdling.
>Stir in fresh chopped parsley and serve.
Cooking Tip: Reserve some of the boiling water from the pasta and use to thin the sauce if needed. The starch from the pasta will give the sauce a glossy texture.
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