Pasta Fonduta with Fresh Egg Tagliatelle

Steps

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1. 1
   Bring a pot of salted water to a boil and place a large metal or ovenproof bowl over it. Add the crème fraîche to the bowl and season with salt and pepper.
   ▶ ≈0:00
2. 2
   Add a large handful of grated Parmesan and the grated fontina cheese to the warm crème fraîche. Let it melt gently over the boiling water.
   ▶ ≈0:21
3. 3
   Combine 4 eggs and 400g flour in a food processor. Pulse until the mixture resembles coarse breadcrumbs, moist but not sticky.
   ▶ ≈1:24
4. 4
   Knead the dough into a smooth ball, then run it through a pasta machine on the thickest setting. Fold it in half and pass through again, repeating 4–5 times until silky.
   ▶ ≈2:22
5. 5
   Gradually reduce the pasta machine's thickness setting with each pass until the sheet reaches your desired thinness. Cut the sheet into tagliatelle strips with a knife.
   ▶ ≈3:16
6. 6
   Prepare the sprouting broccoli by roughly chopping the large leaves and slicing the stalks thinly at an angle so they cook at the same rate as the pasta.
   ▶ ≈4:15
7. 7
   Separate 2 egg yolks and add them to the warm cheese sauce. Tear fresh marjoram and thyme, mix into the egg yolks gently. Keep the heat low to prevent the eggs from curdling.
   ▶ ≈4:42
8. 8
   Cook the fresh tagliatelle and sprouting broccoli in boiling water for 45 seconds to 1 minute until tender. Drain well.
   ▶ ≈5:29
9. 9
   Return the drained pasta and broccoli to the bowl with the cheese and egg sauce. Toss gently—the pasta's residual heat will cook the egg yolks into a silky sauce. Taste and adjust seasoning.
   ▶ ≈6:01
10. 10
    Plate the pasta and drizzle with new season's extra virgin olive oil. Top with additional Parmesan cheese and serve immediately.
    ▶ ≈6:20