A light mild creamy sauce cloaks each strand of pasta and makes a simple and quick springtime favourite. As fresh local asparagus comes to market, team it with this for a memorable meal.
Pancetta is Italian bacon that is cured but unsmoked. It is available by the piece or deli sliced at most supermarkets.
Pasta With Pancetta
175 g (6 oz) linguini, fettuccine or spaghetti
15 ml (1 tbsp) butter
15 ml (1 tbsp) each finely chopped garlic and shallots
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90 g (3 oz) pancetta, diced
30 ml (2 tbsp) white wine
250 ml (1 cup) 35 per cent cream
2 eggs, lightly beaten,
Salt and pepper, to taste
Parmesan cheese, freshly grated
In a pot of boiling water, cook pasta for 10 minutes or until tender; drain well and return to pot.
Meanwhile, in a large skillet, melt butter over medium heat; add garlic and shallots, and saute for 1 minute or until lightly browned.
Add pancetta and saute for 20 minutes. Add wine, bring to a boil and stir until most of the liquid has evaporated.
Stir in cream; bring to a boil. Reduce heat and simmer gently, stirring often, for about 3 minutes or until slightly thickened. Stir cream mixture and eggs into pasta; return to low heat for 2 minutes while tossing to coat. Season with salt and pepper. Sprinkle with Parmesan and serve.
Makes 2 servings.
Source: Gay Lea Butter.
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