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serves 6
9
ounces pancetta (smoked pancetta is best)
1 1/4 to 1 1/2 pounds linguine
2 ounces butter
4 cloves garlic, minced
1 1/2 cups heavy cream,
heated
salt and ground black pepper to taste
2 egg yolks
1/2 cup
heavy cream
6 ounces parmesan cheese, grated
Cut the pancetta into
medium dices.
Fry in a frying pan until crisp. Drain on paper towels, and
set aside. Cook the linguine al dente and drain.
Heat the butter with the
garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and
heat through. Season with salt and pepper to taste.
Remove from heat.
Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
Combine the sauce with the linguine. Toss well to cover the pasta. Add
Parmesan cheese and serve at once.
