2 3/4 ounces
chicken breast fillets, cubed
( I've used tofu before, and also mushrooms--with a little extra salt for flavor for both)
( never added this, don't eat pork)
grated parmesan cheese
egg, lightly beaten
( I've used 2 egg whites before)
salt and pepper
( to taste)
- Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
- Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
- Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
- Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).