Pasta with Pancetta Cream Sauce

Main Dishes

This mild, smooth creamy sauce cloaking each strand of pasta makes this dish an all-time family favourite.

  • Total Preparation Time: 41 minutes

Makes 2 servings

Rating: 3 Stars
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Ingredients

6 oz 175 g Linguine, fettuccine or spaghetti
1 tbsp 15 mL GAY LEA - Salted Butter
1 tbsp 15 mL Garlic, finely chopped
1 tbsp 15 mL Shallots, finely chopped
1/2 tsp 2 mL Dried Thyme Leaves
2 tbsp 30 mL White Wine
1 cup 250 mL 35% Cream
2 2 Eggs, lightly beaten
Salt
Pepper
BLACK RIVER - , freshly grated
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Instructions

  1. Cook linguine for 10 minutes or until tender; drain well and return to pot.
  2. Meanwhile, in large skillet, melt butter over medium heat; add garlic and shallots, and sauté for 1 minute or until lightly browned. Add pancetta and sauté for 20 minutes. Add wine,bring to boil, and stir until most of the liquid has evaporated. Stir in cream; bring to boil. Reduce heat and simmer gently, stirring often, for about 3 minutes or until slightly thickened.
  3. Stir cream mixture and eggs into pasta; return to low heat for 2 minutes while tossing to coat. Season to taste with salt and pepper. Top with Parmesan and serve.
  •  Pancetta is Italian bacon that is cured, but unsmoked. It is available by the piece or deli sliced at most supermarkets. 
  • Cooking at home allows you to customize your meals. Create luscious pasta dishes by replacing cream with blended Nordica Cottage Cheese.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

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Ingredients

6 oz 175 g Linguine, fettuccine or spaghetti
1 tbsp 15 mL GAY LEA - Salted Butter
1 tbsp 15 mL Garlic, finely chopped
1 tbsp 15 mL Shallots, finely chopped
1/2 tsp 2 mL Dried Thyme Leaves
2 tbsp 30 mL White Wine
1 cup 250 mL 35% Cream
2 2 Eggs, lightly beaten
Salt
Pepper
BLACK RIVER - , freshly grated
Add to Shopping List View Shopping List

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