Peter Pasta’s favorite recipe, a creamy custard sauce with pancetta! Yum!
- 1 9 oz. package RP’s Fresh Egg Linguini
- 1 whole large egg
- 1 large egg yolk
- 1/3 Cup grated parmesan
- 3 oz. finely dice pancetta or bacon
- ½ Tbsp. olive oil
- Salt and pepper to taste
How to cook
Mix whole egg, egg yolk, and parmesan together in a small bowl. Set aside.
Over medium heat, add olive oil and pancetta to a small heavy frying pan and cook until lightly crisp. Reduce the heat and keep hot.
Cook the pasta according to instructions. Drain the pasta and toss immediately with pancetta, pancetta drippings, and egg mixture. Mix thoroughly. The heat from the pasta and the bacon will cook the egg to creamy custard like texture. Serve immediately. A perfect fit for an Emperor. Serves 2-3.