Difficulty:
Preparation Time: 15 mins
Cooking Time: 15 - 30 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Linguine
San Remo Traditional Egg Fettuccine No 77
San Remo Gluten Free Penne No 227 250g
San Remo Pasta Sauce Tomato and Basil 500g
Preparation Time: 15 mins
Cooking Time: 15 - 30 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Linguine
| Substitute Shape: | Fettuccine, Thick Spaghetti |
Ingredients
San Remo Reg No1 Linguine 500g
nutmeg, fresh, grated
salt and pepper to taste
1 cup peas
2 eggs, beaten
4 tbsp olive oil
100g parmesan, grated
150g sliced pancetta, chopped
2 cups cream
500g swiss brown mushrooms, sliced
1 onion, diced
2 tbsp butter
Visit our website
sanremo.com.au
Visit us on Facebook
facebook.com/sanremopasta
San Remo Products
you may be interested in
San Remo Traditional Egg Fettuccine No 77
San Remo Gluten Free Penne No 227 250g
San Remo Pasta Sauce Tomato and Basil 500g
Method
- Cook pasta as per packet directions.
- In a large frying pan heat olive oil and butter on medium to high heat.
- Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft and pancetta is crispy, stirring the whole time. Cook for 5-10 mins and then turn down heat to low.
- In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
- Once pasta is cooked, strain and then add to pan. Turn heat off.
- Pour in egg and cream mixture and stir through pasta. The heat from the pasta will cook the egg and also heat the cream. Stir well.
- Serve pasta topped with shaved parmesan and grated nutmeg.
To add this Recipe to My Recipe Book please login above.
New User? Register here.
