Fresh Pappardelle with Speck & Eggs

Cook time 20 minutes
Servings 2


1pkt San Remo Fresh Pappardelle
225g pancetta, sliced finely and diced small
1tbspn olive oil
1tbspn butter
1 garlic clove, finely chopped
150ml double cream
100g grated parmesan
1 egg, plus another 1 yolk (2 eggs)
Salt and pepper
¼ cup flat leaf parsley, chopped finely

Fresh Pappardelle with Speck & Eggs


Cook pasta as per packet directions.
Heat a pan on medium heat and add butter, oil and pancetta. Cook for 3 to 5mins or until pancetta starts to brown. Reduce heat to low and add garlic.
Cook for further 1 to 2 mins. Turn off heat and cover with a lid.
Place eggs, cream, parmesan and mix together in a bowl. Add pancetta to the bowl and stir. Season with salt and pepper.
Strain pasta and add cream and egg mix to the pasta immediately. Add parsley and mix together.
Serve with some grated parmesan over the top.