LUNCH
Quick Parmigiano Reggiano Pasta Ingredients:
• 400g of your choice of pasta • 2 large eggs (yolks only) • 300ml cream • ½ cup freshly grated Parmigiano Reggiano • 4 slices pancetta or bacon, diced • 4 cloves garlic, minced • Salt & Pepper • Parmigiano Reggiano to garnish
CAMPAIGN FINANCED WITH AND FROM THE EUROPEAN UNION
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Method:
In a small bowl, separate egg yolks, whisk together yolks with cream and Parmigiano Reggiano; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; reserve ½ cup water and drain well. Heat a large skillet over medium high heat. Add pancetta or bacon and cook until crispy, about 6-8 minutes. Stir in garlic and cook for 1 minute. Reduce heat to low.
Working quickly, stir in cooked pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired sauce consistency is reached. Serve immediately, garnish with thin slices of Parmigiano Reggiano
