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!

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BRAISED RED CABBAGE

INGREDENTS:

2 TBSP OIL

4 STRIPS BACON, CUT INTO LARDONS

1 MEDIUM ONION DICED

1 MEDIUM HEAD RED CABBAGE, CUT THIN, SHREDED

2 GREEN APPLES, LARGE DICED

¼ CUP BROWN SUGAR

½ CUP APPLE, OR RED WINE VINEGAR

¼ TSP GROUND CLOVES

PROCEDURE:

1. COOK BACON AND ONIONS IN OIL UNTIL SOFT

2. ADD BROWN SUGAR AND CLOVES

3. ADD APPLES, AND CABBAGE, STIR UNTIL COMBINED.

4. LOWER HEAT TO LOW, COVER AND LET BRAISE FOR 40 TO 45 MINUTES, STIRRING OCASTIONALY.

5. SEASON WITH SAT AND PEPPER TO TASTE.

SALT AND PEPPER TO TASTE!

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