Parmesan Sauce with Pancetta and Walnuts
By America's Test KitchenPublished on July 19, 2011
Time
25 minutes
Yield
Serves 4 to 6 (Makes about 1 cup, enough for 1 recipe Potato Gnocchi entree)
Ingredients
½ cup low-sodium chicken broth ¼ cup heavy cream 2 large egg yolks 1 ounce Parmesan cheese, grated (½ cup)⅛ teaspoon pepper 2 teaspoons extra-virgin olive oil 3 ounces pancetta, chopped fine½ cup walnuts, chopped coarse
Instructions
- Whisk broth, cream, yolks, Parmesan, and pepper together in bowl until smooth. Heat oil and pancetta in 12-inch skillet over medium heat; cook until pancetta is crisp, 6 to 8 minutes. Stir in walnuts and cook until golden and fragrant, about 1 minute. Remove skillet from heat; gradually add broth mixture, whisking constantly. Return skillet to medium heat and cook, stirring frequently, until sauce is lightly thickened, 2 to 4 minutes. Season with salt to taste. Cover to keep warm.
Time
25 minutesYield
Serves 4 to 6 (Makes about 1 cup, enough for 1 recipe Potato Gnocchi entree)Ingredients
½ cup low-sodium chicken broth
¼ cup heavy cream
2 large egg yolks
1 ounce Parmesan cheese, grated (½ cup)
⅛ teaspoon pepper
2 teaspoons extra-virgin olive oil
3 ounces pancetta, chopped fine
½ cup walnuts, chopped coarse
Ingredients
½ cup low-sodium chicken broth
¼ cup heavy cream
2 large egg yolks
1 ounce Parmesan cheese, grated (½ cup)
⅛ teaspoon pepper
2 teaspoons extra-virgin olive oil
3 ounces pancetta, chopped fine
½ cup walnuts, chopped coarse
Ingredients
½ cup low-sodium chicken broth
¼ cup heavy cream
2 large egg yolks
1 ounce Parmesan cheese, grated (½ cup)
⅛ teaspoon pepper
2 teaspoons extra-virgin olive oil
3 ounces pancetta, chopped fine
½ cup walnuts, chopped coarse
Why This Recipe Works
For a full-bodied, complex sauce to accompany our gnocchi recipe, we found a combination of Parmesan, pancetta, and walnuts fit the bill perfectly--and took just minutes to make. A combination of broth, cream, yolks, and Parmesan gave our sauce recipe a rich, velvety base, and pancetta boosted the meaty flavor.
Instructions
- Whisk broth, cream, yolks, Parmesan, and pepper together in bowl until smooth. Heat oil and pancetta in 12-inch skillet over medium heat; cook until pancetta is crisp, 6 to 8 minutes. Stir in walnuts and cook until golden and fragrant, about 1 minute. Remove skillet from heat; gradually add broth mixture, whisking constantly. Return skillet to medium heat and cook, stirring frequently, until sauce is lightly thickened, 2 to 4 minutes. Season with salt to taste. Cover to keep warm.
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