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Photo for - Pasta with Pancetta Cream Sauce

Pasta with Pancetta Cream Sauce

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

  • Yields: 2 servings
  • Preparation: 41 minutes

Ingredients

  • 6 oz (175g) linguine, fettuccine or spaghetti
  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 tbsp (15mL) garlic, finely chopped
  • 1 tbsp (15mL) shallots, finely chopped
  • 1/2 tsp (2mL) dried thyme leaves
  • 2 tbsp (30mL) white wine
  • 1 cup (250mL) 35% cream
  • 3 eggs, lightly beaten
  • salt
  • pepper
  • BLACK RIVER - Parmesan, freshly grated

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.
Photo of - Pasta with Pancetta Cream Sauce

Ingredients

  • 6 oz (175g) linguine, fettuccine or spaghetti
  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 tbsp (15mL) garlic, finely chopped
  • 1 tbsp (15mL) shallots, finely chopped
  • 1/2 tsp (2mL) dried thyme leaves
  • 2 tbsp (30mL) white wine
  • 1 cup (250mL) 35% cream
  • 3 eggs, lightly beaten
  • salt
  • pepper
  • BLACK RIVER - Parmesan, freshly grated