There are more than 350 different shapes, but whatever its guise, pasta is always perfect.
Ingredients (serves 4):
- 375g fresh fettuccine
- 100g pancetta, coarsely chopped
- 2 eggs, lightly whisked
- 2 egg yolks
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup (125ml) thickened cream
- Shaved parmesan, extra, to serve
- Mixed salad leaves, to serve
Directions:
- Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.
- Meanwhile, heat a medium frying pan over high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes or until just crisp. Remove from heat.
- Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.
- Return the hot pasta to the pan. Add the pancetta and pour over the egg mixture. Gently toss until just combined (the heat of the pasta should cook the eggs; do not overcook).
- Divide evenly among serving bowls. Top with shaved parmesan and serve immediately with mixed salad leaves, if desired.
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