Parmesan Sauce With Pancetta And Walnuts
Makes About 1 Cup
Ingredients
1⁄2 cup low-sodium chicken broth
1 ounce Parmesan cheese, grated (1⁄2 cup)
1⁄4 cup heavy cream
2 large egg yolks
1⁄8 teaspoon pepper
2 teaspoons olive oil
3 ounces pancetta, chopped fine
1⁄2 cup walnuts, chopped coarse
Salt
Instructions
Whisk broth, Parmesan, cream, egg yolks, and pepper together in bowl until smooth. Heat oil in 12-inch skillet over medium heat until shimmering. Add pancetta and cook until crisp, 5 to 7 minutes. Stir in walnuts and cook until golden and fragrant, about 1 minute. Off heat, gradually add broth mixture, whisking constantly. Return skillet to medium heat and cook, stirring often, until sauce is thickened slightly, 2 to 4 minutes. Season with salt to taste. Remove from heat and cover to keep warm.
Serve with extra grated Parmesan cheese on the side.
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