SERVES 4 TO 6
INGREDIENTS:
2 CLOVES GARLIC
2 TBSP CHOPPED PARSLEY
½ POUND SLICED PANCETTA OR SMOKED BACON
2 TBSP BUTTER, UNSALTED
¼ CUP DRY WHITE WINE
4 LARGE EGGS
¼ CUP HEAVY CREAM
¾ CUPS GRATED PARMESAN CHEESE
SALT AND LOTS OF FRESH GROUND BLACK PEPPER, TO TASTE
PROCEDURE:
- CHOPTHE GARLIC AND PARSLEY (STEMS REMOVED) DON’T MIX
- SLICE PANCETTA ¼ BY 2 INCHES (LARDONS), REMOVE RIND IF DESIRED
- IN A BOWL BEAT WITH FORK, EGGS, CREAM, PARM CHEESE, SALT AND PEPPER.
TO FINISH:
MELT BUTTER IN PAN, ADD GARLIC AND PANCETTA SAUTE 2 – 3 MINUTES ADD WHITE WINE AND REDUCE BY 1/2. ADD HOT PASTA TO PAN, ADD EGG AND CHEESE MIXTURE, REMOVE FROM HEAT,TOSS UNTIL COATED, TASTE FOR SEASONING, ADD CHOPPED PARSLEY, TOSS AND SERVE.
ENJOY!
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