Bone Marrow Pasta
Make sure you buy marrow bones that are more marrow than bone!
Ingredients
- 850 g marrow bones
- salt and freshly ground black pepper to season
- 150 g dried tagliatelle
- 2.5 mls peppercorns
- generous pinch of saffron
- 5 g Parmesan cheese, grated
- 5 mls lemon juice
- 5 g flat leaf parsley, roughly chopped
Method
- Preheat the oven to 230° Celsius
- Season both cut sides of the marrow bones generously then place cut side up into an ovenproof dish
- Place into the oven and cook for 25 minutes
- Bring a large pot of water to the boil
- Salt generously, add the pasta and cook as per the method instructions on the packet
- Place the peppercorns and saffron into a dry frying pan and heat over a low temperature
- Take off the heat as soon as you can smell the pepper and tip into a mortar
- Grind the peppercorns and saffron using a pestle
- Remove the marrow bones from the oven, pop the marrow out of the bones and set aside
- Add the fat from the bottom of the dish to the frying pan
- Increase the temperature, add 30mls of the pasta water and the ground spices, and swirl to emulsify
- When the pasta is done, drain and add to the frying pan
- Add the bone marrow and Parmesan and toss to combine
- Adjust the seasoning and take off the heat
- Add the lemon juice and parsley, give it a quick toss and serve straight away