Pad See Ew Brown Butter Pappardelle

Method

1. Put the water and coarse salt in a 22 cm pot, cover and bring to a rolling boil on high heat, about 10 min. The water should taste a little less salty than the sea.

   Add in this stepWater (for the pasta) 3 LCoarse salt (for the pasta water) 1½ tbsp

   high heat

2. Add the pappardelle, stirring for the first minute so it doesn't stick, and cook for 1 minute less than the packet says, about 7 min. Add the broccolini for the last 2 minutes. Scoop out a mug of pasta water before draining.

   Add in this stepDried pappardelle (wide egg pasta) 200 gBroccolini (tenderstem broccoli) 200 g

3. In a small bowl, mix the dark soy, oyster sauce and brown sugar with 2 tablespoons of the pasta water until the sugar dissolves.

   Add in this stepDark soy sauce 3 tspOyster sauce 4 tspBrown sugar 1 tsp

4. Put the diced pancetta in a 26 cm wide pan on medium heat and cook for 5 min until the fat runs and it turns crisp. Add the butter and cook for 2 min more, until the foam subsides, brown flecks appear and it smells nutty, then add the sliced garlic and chilli flakes and stir for 30 seconds. Don't let the garlic burn.

   Add in this stepPancetta (or thick-cut bacon) 80 gUnsalted butter 30 gGarlic cloves 3Chilli flakes 1 pinch

   medium heat

5. Add the pasta and broccolini to the pan, pour in the sauce and toss with tongs on medium-high heat for 2 min, lifting as you go, until the pasta is glossy and lightly charred at the edges. If it looks tight, add pasta water 1 or 2 tablespoons at a time. Turn off the heat and toss in the Parmigiano.

   Add in this stepParmigiano Reggiano, grated 20 g

   medium-high heat

6. Heat the olive oil in a small pan on medium heat, crack in the eggs and fry for 3 min until the edges are crisp and the yolks still soft. Plate the pasta, top with an egg and grind over black pepper. Break the yolk and toss it through like a sauce.

   Add in this stepExtra virgin olive oil (for frying the eggs) 1 tspEggs 2Black pepper to taste

   medium heat