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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This isn't as heavy as a cream sauce. If you can't find pancetta, you can use bacon, just remember to drain the fat off after cooking. Ingredients:
2 -3 tablespoons butter |
8 tablespoons finely chopped shallots or 8 tablespoons finely chopped onions |
4 slices pancetta, cut into small squares |
4 tablespoons vermouth or 4 tablespoons white wine |
salt |
16 ounces spaghetti or 16 ounces linguine, al dente |
1 hard-boiled egg, , chopped |
2 tablespoons chopped fresh parsley |
4 tablespoons freshly grated parmesan cheese |
Directions:
1. Combine butter, shallot and pancetta in a small skillet.
2. Cook over medium heat until the shallot is tender.
3. Add the vermouth, stir and cook until it has almost evaporated.
4. Reduce heat to warm.
5. Add cooked pasta to sauce to coat.
6. Top pasta with egg, parmasan and parsley.
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