This take on a classic Italian pasta dish is topped with a lovely poached egg, then paired with fresh spring vegetables in a creamy roasted garlic sauce that is out-of-this-world delicious.
Recipe tags: garlic base, easy difficulty, pork
Ingredients
| Quantity | Ingredient |
|---|---|
| 12 oz | spaghetti |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| ½ cup | diced pancetta |
| 1 cup | 35% heavy cream |
| ½ lb | asparagus, trimmed and cut into 2-inch pieces |
| 1 cup | fresh or frozen peas |
| ⅓ cup | grated Pecorino cheese |
| 2 Tbsp | finely chopped fresh basil |
| 1 Tbsp | finely chopped chives |
| ½ tsp | cracked pepper |
| 4 | eggs, poached |
Directions
Cook spaghetti according to package directions, adding 1 tbsp garlic base to cooking water; drain well, reserving 1/2 cup cooking water.
Meanwhile, in large skillet set over medium-high heat, cook pancetta for 7 to 8 minutes or until crisp. Transfer to paper towel–lined plate. Stir cream, reserved cooking water, asparagus, peas and remaining garlic base into skillet; bring to boil. Cook for 3 to 5 minutes or until thickened slightly.
Reduce heat to medium-low. Add pasta to skillet; cook for 1 to 2 minutes or until well coated. Add pancetta, Pecorino, basil, chives and pepper to skillet. Divide among plates; top each serving with poached egg.
Tip: To poach eggs, pour enough water into saucepan to come 3 inches up side; heat over medium heat until water simmers gently. Stir in 1 tbsp vinegar. Break each egg into small dish. Holding dish just above simmering water, slip each egg into water. Reduce heat to medium-low. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove eggs with slotted spoon and drain on paper towel.