Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups chicken stock
- A fat pinch of saffron threads
- about 30
- About 1/4 cup olive oil
- 1/3 pound pancetta
- cut into 1/4-inch dice
- Black pepper
- 1/2 pound thin asparagus
- tough stems trimmed and thinly sliced on a bias
- 1 large shallot
- finely chopped
- 4 cloves garlic
- finely chopped
- 1/2 cup dry white wine
- 1 cup fresh
- shelled or frozen peas
- A fat handful of flat-leaf parsley
- finely chopped
- 4 large egg yolks
- 1/2 cup (a couple of handfuls) Parmigiano-Reggiano
- grated
- 1/2 cup (a couple of handfuls) grated Pecorino Romano cheese
- Salt
- 1 pound tagliatelle or linguine
Instruction
- Bring a large pot of water to a boil for the pasta
- Simmer the stock with saffron to steep the threads
- Heat a large, deep skillet over medium heat with 4 turns of the pan of olive oil
- Add pancetta and a rounded teaspoon of coarse black pepper
- Render pancetta 3 minutes then add asparagus, shallots, garlic and peas, and toss 2-3 minutes more
- Add wine, reduce heat to low and let simmer
- In a mixing bowl, whisk the egg yolks with the saffron stock to temper then add cheese
- Cook pasta in liberally salted water to al dente
- Remove sauce skillet from heat and add parsley, hot pasta and egg mixture
- Toss 1 minute and serve in shallow bowls
