the sauce, ill need a 8 inches sauté Pan and a 12 inches sauté pan plus the pasta pot
•5oz pancetta 1/4-inch dice
•½ Lb Rigatoni Pasta
•6 large egg yolks
•½ Cup Heavy Cream
•1 cup Grated Grana Padano
•½ Cup Brussels Sprouts leaf
•1 Cup Swanson Organic Chicken Broth for
In a small bowl, whisk the egg yolks and cream. Set aside
In a small skillet, cook the pancetta over medium heat until the fat is rendered. Remove the pancetta and add the sprout leaf’s. cook on high heat until crispy. Add the pancetta Back to the pan and deglaze with the chicken stock. Scrape all the found off the bottom of the pan. Reduce by half.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
Add the pasta to the Sautee pan and bring to a simmer. Reduce until there is about ¼ c of liquid. Remove from the heat and add the yolk mixture while continually stirring. Add half the cheese and keep stirring. Until the sauce is thick and creamy. Add reserved pasta water if the sauce gets to thick. If the sauce is runny than place it back on low heat until thicken. Be carful not scramble the eggs with high heat. Finish with fresh cracked pepper and more crated cheese.