Kasim Hardaway

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Umami Diablo Pasta with Spicy Cured Egg Yolk

Mix the sugar, salt & pepper flakes together in a bowl. Add half of the mixture to a baking dish or deep container. Using the back of a spoon create 4 divets. Place an egg yolk into each divet. Cover the yolks with the remaining salt mixture. Cover with plastic wrap, leaving one corner open. Refrigerate for 2 to 4 days.

Preheat the oven to 160°F. Remove the eggs from the salt mixture & carefully rinse. Gently pat them dry. Place the yolks on a wire rack placed atop of a baking sheet. Bake for 150 minutes to fully dry. Set aside.

Bring a pot of salted water to a boil; cook pasta according to the instructions. Drain pasta but reserve 2 cups of water. Set pasta aside.

Heat the butter & olive oil in a pan over medium high heat. Add the shallot & anchovies. Stir. Reduce the heat to low & cook for 4 minutes. Add the garlic & cook for an additional 5 minutes. Add the white wine & cook until reduced by half. Add the tomato paste, paprika & chili crunch. Stir until well combined. Add the cream. Stir again. Season with salt & pepper to taste. Add pasta back to pan along with 2 tablespoons of pasta water. Add in the grated parmesan in 3-4 batches, stirring after each addition. Allow to cook for 2 minutes. Squeeze in the lemon juice. Stir.

To serve, add pasta to bowl, grate egg yolk & finish with a drizzle of olive oil.

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