Bring a large pan of salted water to the boil. Add the pasta to the pan and cook until al dente.
While the pasta is cooking, peel and finely dice the shallots and the garlic. Add a drizzle of olive oil to a pan and sweat the garlic and shallot for around 5 minutes until soft and translucent. Add the white wine and reduce by half.
Once the pasta is cooked, drain and toss with olive oil. Stir in the white wine, garlic and shallot mixture.
Bring a large pan of water to the boil and add lots of salt (you want the water to taste like the sea). Strip the cavalo nero leaves from the stalks and add to the pan. Blanch for 3-4 minutes - the leaves should be very tender. Drain and then place in a food processor with the cream. Blitz to a smooth puree.
Add the cavolo nero cream to the pasta and fold through over a low to medium heat. Once the pasta is warm, add the egg yolks and continue to heat for no longer than 30 seconds. Season with salt and pepper and fold in the fresh parsley to finish.
«If you can get hold of them, duck egg yolks will make this recipe even richer. It is also delicious served with a poached egg on top.»