1 basic pasta dough
2 punnets heirloom cherry tomatoes
3 tbsp olive oil
4 garlic cloves, crushed
sea salt and cracked black pepper
150g pancetta, finely chopped
½ tsp chilli flakes
4 eggs, beaten
¾ cup parmesan, finely grated
½ cup basil leaves
to serve: chilli flakes
1Preheat oven to 200°C. To make the pappardelle, roll pasta dough out to number six on the pasta machine. Fold the long side of the dough in half and repeat until you have a square. Slice into 4cm wide ribbons. Dust with flour set aside
2 Combine tomatoes, olive oil and garlic in a bowl, season with salt and pepper and toss to combine. Place on a baking tray lined with baking paper and sprinkle over the pancetta and chilli, roast for 10-15 minutes or until tomatoes are tender and pancetta is crisp.
3Combine eggs and parmesan in a bowl large enough to toss pasta in.
4Cook pasta in a large pot of salted boiling water for 2-3 minutes or until al dente. Drain and reserve cooking water.
5Quickly add hot pasta to egg mix, tossing to ensure eggs don’t cook and pasta sauce thickens. If the sauce needs loosening, add some of the reserved pasta water. Add roasted tomatoes and pancetta, toss to combine.
6Serve pasta with sliced burrata, basil leaves, cracked pepper and chilli flakes.
Here the Burgundian Passe-Tout-Grains appellation is reinterpreted as PTG, sticking to the original style by blending pinot noir and gamay. The result is a fresh, bright cherry-flavoured red with the acidity to match the tomatoes and sufficient clout to cut through the creaminess of the burrata. The PTG’s tannins work well with the fat/protein of the pancetta though their mild manner avoids a conflict with the carbonara’s chilli flake spice