This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.
- 1 tbsp. butter
- 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
- 1/3 cup white wine
- 12 oz. spaghetti
- 1 cup coffee cream (18%)
- 2 large eggs
- 1 cup finely grated Asiago cheese
- 1 tsp. cornstarch
- pinch of salt and pepper
- 1/4 cup chopped fresh parsley
- Asiago cheese, grated for garnish
Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.
Add the wine and stir until the wine has nearly evaporated. Turn heat to low.
Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.
Add a crisp, chilled salad and a glass of white wine. YUM! YUM!
