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Categories:Viewed: 55 - Published at: 10 years ago
Ingredients
- 7 ounces, weight Farfalle Pasta
- 2 Tablespoons Olive Oil
- 6 slices Pancetta, Roughly Chopped
- 3 cloves Garlic, Crushed
- 2 whole Egg Yolks, Room Temperature
- 2 whole Eggs, Room Temperature
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, Finely Grated, Divided
- Salt And Pepper
- 1 whole Leek (white Part Only), Finely Sliced
- 1/4 cups Sage, Sliced
Method
- 1.
- Bring a pot of generously salted water to a boil.
- Cook the farfalle according to package instructions.
- 2.
- Heat oil in a large non-stick saute pan over medium heat.
- Add in the pancetta and smashed garlic and cook for 5 minutes, or until the pancetta is crispy.
- Remove and drain on paper towel.
- 3.
- In a medium mixing bowl, whisk eggs yolks, eggs, cream and 3/4 cup of Parmesan cheese.
- Season with salt and pepper.
- 4.
- Heat a splash of oil in a large saute pan and cook the leeks for about 3 minutes.
- When cooked, lower heat to medium-low and add in the cooked pancetta, farfalle and the egg mixture.
- Toss over the low heat until fully combined.
- 5.
- Add the fresh sage and the rest of the Parmesan cheese and toss again until well coated.
- Divide among two plates.
