Penne with Creamy Pancetta Sauce
Penne with Creamy Pancetta
This dish is a favorite at my house. Have with a nice glass of Pinot Noir and a fresh spinach salad.
Ingredients
12 oz of dried penne, or ziti.
2 tbsp extra virgin olive oil
1 small onion, finely chopped
6 oz pancetta, rinds removed and cut into bite-size strips
1 - 2 garlic cloves, crushed
5 egg yolks
3/4 heavy cream
11/3 cups grated Parmesan cheese or Italian blend, plus extra when serving
salt and pepper to taste
- Cook penne in a large pan of salted boiling water for about 10 mins.
- Meanwhile heat the olive oil in a large tall sided skillet or casserole pan
- Add the onion and cook over medium heat for about 5 minutes, stirring frequently, until translucent.
- Add the pancetta and garlic. Cook over medium heat until the pancetta is cooked but not crispy.
- Remove pan from heat and set aside.
- Put the egg yolks in a bowl, add the cream and the cheese. Add some pepper and beat the mixture well.
- Drain the penne thoroughly, pour into the casserole pan and toss over medium/high heat until evenly mixed together.
- Remove from heat, pour in the egg yolk mixture and toss well.
- Put into a serving dish and sprinkle extra cheese on the dish.
- Serve immediately.
Serves 3-4.
Tips:
Do not return to heat after adding the egg mixture.
Get stuff diced ahead of time. Then all you have to do is dump in.
Can't find pancetta, use bacon.
I sometimes add diced tomatoes, fresh basil.
Cutting some calories:
Turkey bacon instead of Pancetta or regular bacon
Half and Half instead of the heavy cream. About 1 cup.
