Method
8 steps
01
Heat olive oil in a pan and sauté the sliced red onion until softened.
02
Add the lardons to the pan and cook until nicely browned.
03
Chop the sun-dried tomatoes and stir them into the mixture.
04
Add the heavy cream and one ladle of pasta cooking water to create the base of the sauce.
05
Season with salt, black pepper, and parsley.
06
Stir in the grated parmesan cheese until fully melted and combined into the sauce.
07
Add the cooked orecchiette pasta to the pan and toss well to ensure the pasta is evenly coated in the sauce.
08
Serve in a bowl and top with a raw egg yolk. Mix the yolk into the hot pasta right before eating.
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