3 oz package pancetta
1 small purple onion, diced
2 garlic cloves, diced
2 T butter
1-2 T olive oil
4 egg yokes
1 cup whipping cream
1/2 cup parmesan cheese, grated
1 tsp black pepper
1-2 T fresh parsley, chopped
9 oz fresh fettuccine, buitoni is a good brand
1. Place a sauté pan over medium heat. Add your butter and olive oil to the sauté pan
2. While your butter is melting, dice your onion and garlic. Add to the pan once the butter is melted
3. Sauté for about 2-3 minutes or until your onions start to turn translucent
***TIP: make sure you stir frequently so you don’t burn your garlic
4. While your onions are cooking roll up your pancetta like a cigar and cut into disks
***TIP: this makes your pasta dish salty so don’t add any salt until you have finished your dish and tasted it. You can aways add but you can’t take it aways!!!
5. Now that your onions are translucent and your pancetta is sliced add your pancetta to the onion mixture. Sauté the pancetta until it begins to crisp
6. While your pancetta mixture is crisping up, add water to a pasta pot and bring to a boil
***TIP: this is the only time I will recommend to NOT salt your pasta water due to the salty pancetta and parmesan cheese
7. While both of those pots are working lets make the sauce….in a bowl combine your whipping cream, egg yokes, parmesan cheese, and black pepper
***TIP: when separating your yokes do it over a small bowl to save the egg whites, you can use it for a healthy breakfast the next day!
8. Whisk the sauce mixture until all the ingredients combine thoroughly, about 1-2 minutes
9. Now your pancetta is crisp and your water is boiling. Remove your pancetta onto a plate lined with a paper towel allowing it to soak up the extra fat. Add your fresh pasta to the boiling water, it will only take about 3-4 minutes max to cook!
10. While the pasta is cooking, return your pancetta to the sauté pan on low heat. Add the cooked pasta and toss well to coat with the pancetta.
11. Now turn the heat off because you will have enough residual heat to finish the sauce without scrambling the eggs in the cream sauce.
12. Here is the tricky part….pour your cream sauce over the pasta and toss quickly with tongs to avoid scrambling the egg until it reaches a custard like consistency
13. Serve at once and garnish with parsley. I like a little more black pepper to top mine, and Tanner likes more parmesan so feel free to make it your own!
Happy 6th Anniversary dinner to my hubby. Here is to many more happy years and memories, but I can’t promise I won’t ever shove cake in your face like I did on our wedding day!! Love You!!!!!
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