This sauce has vegetable, pork and dairy.
- 1 qt half & half
- 1qt heavy cream split in two
- 1 cup pancetta diced or ground
- three egg yolks
- 1 cup frozen peas
- 2 tbsp diced Bermuda (red) onion
- 1tbsp chopped curly parsley
- (optional) 1/2 tsp red pepper flakes
- 1 cup Parmesan,(hold back 6 tbsp for garnish)
- (1/2 cup pecorrino(ramano)
- 2 lb cooked spaghetti
- 2 tbs sweet butter
Begin by browning pancetta in butter:add onion and cook translucent(a minute more)In a seperate pot bring half & half and half the cream to a boil and reduce a third. Add to .meat pot and add peas. Add remaining cream back to the now empty liquid pot and bring to a boil. Allow mixture to cool so its real hot but not near boiling (175*) and wisk in three egg yolks,pinch cayenne pepper and cheese, stir to consistent texture is achieved and combine with simmering liquid, add half the parsley. This is the sauce. Bring your cooked pasta to serving temperature by dropping it into hot water. Remove after twenty seconds inn hot water and place in a bowl. Add 1/4 lb soft sweet butter, 1/8 tsp black fine cracked pepper and toss with pasta. Add buttery pasta to hot sauce and simmer a few minutes until pasta achieves your sired consistency.Add radichio last. Serve 6 portions and sprinkle remaing parslley and cheese on top of pasta plate.
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