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“This isn't as heavy as a cream sauce. If you can't find pancetta, you can use bacon, just remember to drain the fat off after cooking.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine butter, shallot and pancetta in a small skillet.
  2. Cook over medium heat until the shallot is tender.
  3. Add the vermouth, stir and cook until it has almost evaporated.
  4. Reduce heat to warm.
  5. Add cooked pasta to sauce to coat.
  6. Top pasta with egg, parmasan and parsley.

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