On medium-high heat, put a whole bunch of cured porc, garlic and some parsley in a pan. Add nutmeg, ground peppercorn and a pich of dry thme. Render. Lower heat the gradually add cream, stirring all the while. Add parmesan to thicken and then an egg yolk. Turn off heat.
In a separate boiling pot, bring 4L of water to a boil and add 450g of fresh linguine. Let cook until al dente or about 5 minutes. Strain.
Place single portion of fresh pasta on a dish and add sauce with additional gratings of parmesan for taste.
A fresh, fruity Chianti will pair very well with this as would a Chardonnay or any fruity, acid white.
Cheers and buon appetito!
©2006-2011 Original copyright 2010 by Patrick Emmanuel Meguid. All Rights Reserved.
