Sauces have always scared me a little bit, it can be so hard sometimes to get it just right, but I have learned that the truth is, sauces are usually delicious regardless. Whether they are too thick or too watery, the flavor is still there and in my opinion, all hope is never lost. This sauce ended up coming out a little bit inconsistent, so it wasn't as pleasant to the eyes, but it tasted just as good! My family loves bacon, so I opted for that instead of the pancetta, but the thought of using pancetta is just as exciting in my mind!
ingredients ~
8-oz. spagetti
6-oz. pancetta, chopped (or bacon)
2 cups half and half
2 large egg yolks
1 1/2 cups parmesan cheese freshly grated, plus more for garnish
1 tsp. pepper, freshly ground
4 Tbsp. basil, chopped
instructions ~
1. Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
2. Add the pancetta (or bacon) to a large skillet and sauté over medium-low heat until crisp, about 8 minutes. Transfer the pancetta (or bacon) to a bowl using a slotted spoon.
3. Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
4. Add the cooked spaghetti, pancetta (or bacon), and basil to the skillet and toss well to combine.
5. Garnish with more Parmesan cheese if desired and serve immediately.
Recipe From: Jo Cooks
Commentaires