Impress your guests with a mild and smooth cream sauce pasta topped with pancetta, shallots, and freshly grated Canadian Parmesan cheese for even more flavour.
- Prep: 5 min
- Cooking: 10 min - 15 min
- 6 oz (175 g) linguine or fettuccine or spaghetti
- 1 tbsp (15 mL) butter
- 1 tbsp (15) finely chopped garlic
- 1 tbsp (15 mL) finely chopped shallots
- 3 oz (90 g) pancetta diced
- 2 tbsp (30 mL) white wine
- 1 cup (250 mL) 35 % cream
- 2 eggs lightly beaten
- Salt and pepper to taste
- Freshly grated Canadian Parmesan cheese
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Cook linguine according to package directions, until al dente; drain well and return to pot.
Meanwhile, in large skillet, melt butter over medium heat; sauté garlic and shallots, for 2 minutes. Add pancetta and sauté for 2 minutess. Add wine, bring to boil, and cook stirring until most of the liquid has evaporated. Stir in cream; bring to boil. Reduce heat and simmer gently, stirring often, for about 3 minutes or until slightly thickened.
Stir in cream mixture and eggs into pasta; return to low heat for 2 minutes while tossing to coat. Season to taste with salt and pepper. Top with Canadian Parmesan cheese and serve.
Pancetta is Italian bacon that is cured but unsmoked. It is available by the piece or deli sliced at most supermarkets.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 136 mg|
|Vitamin A:||59 %|
|Vitamin B12:||51 %|