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Nico's Pasta with Prosciutto, Onions, Peas and Pancetta Recipe from Stanley Tucci
Fettuccine
Ingredients
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb fettuccine
  • 2 large eggs
  • 2 large egg yolks
  • 3 Tbsp freshly grated Parmigiano-Reggiano cheese, divided
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 small shallot, finely chopped
  • ½ clove garlic, thinly sliced
  • 2 cups coarsely diced pancetta (about 8 oz)
  • 4 slices prosciutto, coarsely chopped
  • ¼ cup chicken stock
  • 1 cup frozen peas, thawed
  • Chopped flat-leaf parsley
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