Have I mentioned I’m spoiled? Well, I am. Most of the time I do the cooking here – but occasionally my other half will step up, particularly when he decides he needs to recreate one of his favorite dishes from his years in Italy. The other day, he found a new “imported” grocer, and they had Prosciutto, Pancetta and Parmesan after having samples, he bought it all. Now, a treat of prosciutto wrapped asparagus spears last night, with a bastardized bruschetta with parmesan, pancetta and olive oil, and tonight he cooks.
Recipe to follow
What you need :
1 lb spaghetti – I prefer thin or angel hair
¼ lb. prosciutto, pancetta or bacon cut into 1/4″ pieces (Prosciutto will be saltier, pancetta more like a Canadian bacon, while bacon should be trimmed of excess fat and use more meat – avoid “flavoured” bacon like the maples, but a smoked will be nice. We used a combination of pancetta and prosciutto here.
2 cloves garlic, sliced thin (you are going to remove these – they really only flavour the meat and peas.
1 1/2 c peas – I prefer fresh, but frozen do work – canned are far too mushy
1/4 c wine or broth – white wine
1 large egg
1/2 c grated parmesan cheese
salt and pepper
Prepare pasta to “al dente” drain, reserving ½ cup of the pasta water.
Lightly coat a wide pan (he used the wok) with olive oil – add meat and garlic to brown. Once the meat is crispy, add peas, stir to coat. Add in wine or broth, cook off the majority of the liquid. Remove from heat and set aside, here is where he removed the garlic slices.
In a small bowl, beat the egg and add in the grated parmesan. To the hot wok, top the meat and peas with the pasta, top with the egg and cheese mixture and stir to both coat and cook the egg. This is where you can add a little of the pasta water to loosen and blend the ingredients. For safety – return the pan to the heat for another 2 minutes to be certain the egg is cooked.
Taste to check for seasoning, add dashes of salt and pepper as needed. Top with some freshly grated parmesan, serve with a green salad