Pasta and Walnuts Alla Carbonara

By lmarchan74

Ingredients

• 1 package (16 ounces) uncooked spaghetti pasta
• 2 tablespoons olive oil
• 4 ounces diced pancetta
• 1/3 cup Fisher Chef’s Natural Walnuts, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup white wine
• 2 eggs
• 1 cup (4 ounces) freshly grated Parmesan cheese, divided
• 1/4 cup chopped fresh flat-leaf parsley
• Ground black pepper

Details

Servings 8

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in large skillet heat oil over medium heat 1 to 2 minutes until hot. Add pancetta; cook 3 to 5 minutes until crisp. Add walnuts, garlic and red pepper flakes to skillet; cook 1 to 2 minutes. Add wine to skillet; cook 2 to 3 minutes until liquid is slightly reduced. Add drained pasta to skillet; toss to coat. In small bowl, whisk together eggs and 1/2 cup cheese. Remove skillet from heat. Pour egg mixture into pasta. Stir and toss quickly until eggs thicken and coat pasta. Transfer to serving bowl. Sprinkle pasta with remaining 1/2 cup cheese, parsley and pepper. Serve immediately.