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:

  1. CHOPTHE GARLIC AND PARSLEY (STEMS REMOVED) DON’T MIX
  2. SLICE PANCETTA ¼ BY 2 INCHES (LARDONS), REMOVE RIND IF DESIRED
  3. 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!