This is where I get to say anything I feel like saying and you get to agree with me.
We will also share stories and chocolate if you have any.
Naps are also encouraged, if shopping is out of the question.

Wednesday, July 29, 2015

Creamy Egg Topped Linguine

Creamy Egg-Topped LinguineServes 4
-¼ pound pancetta, cut into ½-inch cubes
-1 medium leek, cleaned, trimmed, halved, and cut crosswise into ½-inch slices
-½ cup heavy cream
-½ cup grated Parmesan
-½ pound linguine
-salt and freshly ground pepper
-4 large eggs
Place pancetta in a skillet and sauté over medium-low heat. Cook, stirring often, until fat is rendered and pancetta is crisp, about 2-3 minutes. Set pancetta onto a paper towel lined plate. Discard fat from pan, reserving 2 tablespoons for cooking.
Add 1 tablespoon fat and leeks to pan; cook until leeks begin to soften, about 3 minutes. Add pancetta, cream, and cheese to pan. Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Drain pasta and add ¾ cup of the pasta cooking liquid to the sauce. Bring to a simmer, stirring, until sauce is thickened and coats the back of a spoon, about 2-3 minutes. Season with salt and pepper. Add the pasta to the cream sauce and stir to coat.
Heat a skillet with reserved fat over medium heat. Fry an egg for each plate of pasta.

It is too hot to cook so I get recipes and save them for Autumn.
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