1 lb. Pappardelle’s Chocolate & Orange Gemelli
2 egg yolks
1 cup heavy cream
1/3 cup sugar
1 tablespoon orange zest
1/4 teaspoon fresh vanilla bean, seeded
1/2 cup dark chocolate almonds, roughly chopped
1/4 cup dried cherries, soaked in brandy
1 oz. white chocolate, shaved
Fresh mint sprigs, to taste
1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about 10-12 mins. Drain and set aside.
2. In a small saucepot, whisk egg yolks, cream, sugar, orange zest, and vanilla bean seeds together until smooth. Place on medium heat and cook about 8-10 mins., stirring constantly to avoid curdling. Cook until mixture has thickened enough to coat the back of a spoon. Remove from heat and strain mixture through a fine-mesh sieve, if needed. Set aside.
3. Toss pasta with orange creme anglaise sauce. Squeeze the excess liquid from cherries and pat dry. Roughly chop the cherries. Place pasta mixture on a plate and garnish with chocolate almonds, cherries and white chocolate shavings. Serve immediately.