Pasta with Pancetta Cream Sauce

Name: Pasta with Pancetta Cream Sauce
Yield: 2 servings
Ingredients: 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

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

Yields 2 servings

Ingredients

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

READY FOR REWARDS?

Preparation

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.