Fresh Pappardelle Carbonara with Arugula

• Meat

  • 50 g Pancetta or cubed bacon

• Produce

  • 1 cup Arugula

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 grated tbsp Parmesan cheese
  • 1 tbsp Single cream/half and half

• Other

  • Pappardelle or any other pasta, fresh or dry- 200 gr

Found on vikalinka.com

Description

Ingredients

• Pappardelle or any other pasta, fresh or dry- 200 gr
• Olive oil- 1 tbsp.
• Pancetta or cubed bacon- 50gr/ ¼ cup
• Single Cream/Half and Half- 1 tbsp.
• Egg-1
• Arugula- 1 cup/a large handful
• Salt to taste
• Parmesan cheese, grated- 2-3 tbsp.

Directions

• Cook the pasta in a pot of boiling and salted water according to package directions.
• Meanwhile, fry the pancetta, add arugula to it in the last minute just to wilt it. Set aside.
• Beat an egg with a fork and add grated parmesan to it, mix everything.
• Drain the pasta, reserving ½ cup of water and add pasta to the pan with pancetta and arugula. Mix everything over low heat with a spoonful of cream and a pinch of salt just to coat.
• Take your pasta off the heat and mix in the egg and cheese mixture tossing the pasta gently, add a splash of reserved water to keep things slightly runny but it shouldnt be swimming in sauce.
• Serve with more freshly grated parmesan cheese.