Tagliatelle Alfredonera
Ready In: 40 mins
Serves: 2
Ingredients
- 2 ounces pancetta, diced
- olive oil
- 3 tablespoons butter
- 1 garlic clove, minced
- 12 ounces heavy cream
- 1 egg yolk
- 10 ounces frozen chopped spinach, drained
- 6 ounces tagliatelle pasta noodles or 6 ounces other pastas
- parmesan cheese, to serve
Directions
- Start the water for the pasta, and cook tagliatelle till desired doneness. Meanwhile --
- Barely coat the bottom of a skillet with the olive oil and fry the pancetta in it till crisp.
- Remove the pancetta to a paper lined plate to drain, leaving the fat in the skillet.
- Add the butter to the skillet and saute the garlic till lightly colored. Careful not to burn.
- Add the cream and cook on medium till the cream could coat the back of a spoon.
- Put the egg yolk into a small bowl and ladle in a bit of the sauce, whisking constantly. Pour this mixture into the skillet, and stir to incorporate.
- Stir in the pancetta and spinach and cook till they are heated through.
- Add sauce to drained pasta, stir and enjoy!. Don't forget the cheese!
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