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Ingredients

  • 1 bag (17.6 oz.) Epicurean Kelly's Pasta
  • 1/4 cup Epicurean Spanish Picual Extra Virgin Olive Oil
  • 1 tablespoon, unsalted butter
  • 1 large, yellow onion - minced
  • 6 ounces, pancetta or bacon - diced
  • 3 large, egg yolks - room temperature
  • 1 cup, heavy cream - room temperature
  • 1/2 cup, Parmigiano Reggiano cheese - grated
  • freshly ground pepper

Method

  1. Heat Epicurean Spanish Picual Extra Virgin Olive Oil and butter in a large saute' pan
  2. Add onion and meat and cook until the meat is slightly crisp
  3. Remove from the heat and set aside
  4. In a separate bowl, whisk the egg yolks, cream and cheese
  5. In a large pot of rapidly boiling salted water, cook Epicurean Kelly's Pasta until al dente
  6. Drain the return to the pot
  7. Add the cooked onion and meat to the pot
  8. Stir over high heat until  Epicurean Kelly's Pasta is coated
  9. Remove  Epicurean Kelly's Pasta from the heat and add the egg, cheese and cream mixture
  10. Toss until the pasta is coated
  11. Season with freshly ground pepper and serve immediately
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm