1tbp Mascarpone cheese
2 tbp butter
4 to 5 Garlic Cloves crushed
Salt and Pepper to taste
1/3 cup Pancetta
1/2 cup Parmesan cheese
3/4 cup Sliced Mushrooms
1/4 cup Leaks chopped
2 Egg yolks beaten
1/4 cup Parsley
1/4 cup Pasta boiling water
1tbp White Wine
Spagetti Pasta
Frozen Artichoke Hearts to taste
1/4 cup Fozen Peas
Boil Pasta.
In a large pan on medium to low sauté mushrooms, leaks, pancetta, olive oil, butter, white wine, salt, pepper, parsley, artichoke hearts, garlic, and peas until cooked. Do not burn.
Then add drained pasta, pasta water, mascarpone, eggs, and parmesan to the other cooked ingredients. Mix and stir gently on low. Do not burn. Serve with extra parmesan on top. Enjoy!!!
Boil Pasta.
In a large pan on medium to low sauté mushrooms, leaks, pancetta, olive oil, butter, white wine, salt, pepper, parsley, artichoke hearts, garlic, and peas until cooked. Do not burn.
Then add drained pasta, pasta water, mascarpone, eggs, and parmesan to the other cooked ingredients. Mix and stir gently on low. Do not burn. Serve with extra parmesan on top. Enjoy!!!
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