| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Aldo’s, Italian, Job |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Penne |
| 1/2 |
|
Onion |
| 1/2 |
lb |
Pancetta; (Italian bacon) |
| 1 |
lb |
Rugola |
| 8 |
|
Egg yolks |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
pt |
Double cream |
| 4 |
tb |
Parmesan |
| 1 |
tb |
Ground black pepper |
| 1 |
tb |
Salt |
INSTRUCTIONS
The dish requires a little bit of attention. Bring a large pan of salted
water to the boil and cook pasta for 10-15 minutes until al dente. In the
meantime chop the onion finely and cut the pancetta into squares - fry
together in a frying pan with a little olive oil for 5 minutes.
In a large bowl mix thoroughly the egg yolk, cream, parmesan and nutmeg.
When pasta is ready, drain and put in the pan with the pancetta. Mix well
and add the cream mixture - mix well in the pan for 2 minutes and serve
with finely chopped rugola on top.
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