This creamy tasteful Italian dish is super quick and easy to make. A perfect dish to rustle up last minute that is appetizing and filling.


  • 1pkt San Remo Fresh Pappardelle

  • 225g pancetta, sliced finely and diced small

  • 1tbspn olive oil

  • 1tbspn butter

  • 1 garlic clove, finely chopped

  • 150ml double cream

  • 100g grated parmesan

  • 1 egg, plus another 1 yolk (2 eggs)

  • Salt and pepper

  • ¼ cup flat leaf parsley, chopped finely.


  • 1.

    Cook pasta as per packet directions.

  • 2.

    Heat a pan on medium heat and add butter, oil and pancetta. Cook for 3 to 5mins or until pancetta starts to brown. Reduce heat to low and add garlic.

  • 3.

    Cook for further 1 to 2 mins. Turn off heat and cover with a lid.

  • 4.

    Place eggs, cream, Parmesan and mix together in a bowl. Add pancetta to the bowl and stir. Season with salt and pepper.

  • 5.

    Strain pasta and add cream and egg mix to the pasta immediately. Add parsley and mix together.

  • 6.

    Serve with some grated Parmesan over the top.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 249kj
  • Fat Total 15g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 17g
  • Sugar 1g
  • Sodium 252mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 2
Time: 20 minutes

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