Ingredients
- 3 tablespoon olive oil
- 7 ounce onions, chopped
- 1 clove garllic clove, finely chopped
- 7 ounce pancetta or bacon
- 3/5 cup heavy cream
- 4 cup egg yolks
- 1/4 cup parsley, chopped
- 1/4 cup salt & pepper
- 3/4 pound Linguine pasta
- 2 1/2 ounce Parmesan cheese
Preparation
Baking Directions:
Warm a deep serving dish in the oven at 325 degrees for 10 minutes.
Heat 1 tbsp olive oil in a nonstick skillet over very low heat.
Add the onions and sweat gently for 2 minutes.
Add the garlic and stir well.
Transfer into a bowl.
In a clean, dry skillet, lightly brown the pancetta or bacon slices over medium heat.
Tip onto a board and cut into 1/2 inch pieces — then add to the onions in the bowl.
In a bowl, mix the cream, egg yolks, and parsley together — season with salt and pepper.
Bring a large pan of salted water to a boil and add 1 tbsp olive oil.
Add the linguine and cook for 1-2 minutes — or until done to your liking.
Immediately take the serving dish from the oven, add the remaining 1 tbsp olive oil, and add pasta.
Quickly pour on the cream mixture, mix rapidly with tongs and then add the bacon/onion mixture.
Sprinkle with Parmesan cheese and serve.
