- 1 cup heavy cream
- ½ cup grated parmesan
- ¼ cup of peas
- 2 Tbs. diced bacon
- 2 Tbs. diced pancetta
- 1 Tbs. chopped garlic
- 1 Tbs. minced shallot
- ½ Tbs. black pepper
- 1 large egg yolk
- 1 handful dried or fresh linguini, cooked al dente
About this recipe
CHEF ROBERT MAGGI, ARMANI’S
A particularly meaningful recipe to Chef Robert, this dish was a staple on weekend visits to his grandmother’s house. “It was just me and my grandmother, cooking up a storm in her kitchen. That’s not only where I fell in love with this recipe, but with cooking.”
Admittedly, he hasn’t kept to the original recipe – for instance, updating it with self-cured pork belly to make pancetta, which he says is well worth the extra effort. He uses that process to subtly change the flavor of the sauce by simply modifying the spices he uses in the cure.
“Adding more chili or garlic makes the outcome even more interesting. I also create my own black pepper linguini pasta, which adds even more depth to the dish.”
Of course, if you’re not into curing your own, regular pancetta does the trick and makes this a very accessible item for memorable
Add bacon and pancetta to a pan on medium-high heat and render until crispy. Add garlic and shallots, cooking for another two minutes until translucent. Deglaze the pan with heavy cream, add pepper and then peas. Cook for one minute.
Add the cooked pasta, tossing to marry the flavors. Slowly add the parmesan, then the egg yolk, tossing gently to combine.