a.k.a ‚ÄúMy Wife‚Äôs Pregnancy Pasta‚ÄĚ
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 1 hour 15 minutes
2 recipes of fresh pasta dough, rolled out and cut as spaghetti
extra-virgin olive oil
1/3 lb pancetta, cut into thin strips
7 garlic cloves, thinly sliced
1 bag (about 3 cups) baby spinach
1/4 cup grated parmesan
6 large eggs
1 cup milk
1 cup heavy cream
1/2 cup grated parmesan
plenty of freshly ground black pepper
Begin by rolling and cutting the fresh pasta into spaghetti. ¬†Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish.
Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy.¬† About halfway through, add the thinly sliced garlic and cook until golden.¬†¬† Drain pancetta and garlic on a paper towel.¬† Drop the pasta into the boiling water and cook until tender yet firm (‚Äúal dente‚ÄĚ, as they say in Italian) 2 to 3 minutes for fresh pasta.¬† Drain, and put the pasta into a big pasta bowl.
Make the parmesan sabayon.¬† In a large mixing bowl, add eggs, milk and cream.¬† Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little ‚Äď about 7-8 minutes.¬† It should be frothy and creamy when done.¬† Add plenty of freshly ground black pepper and parmesan and mix once more to combine.¬† Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated.¬† Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach.¬† Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan.