Parmesan Sauce with Pancetta and Walnuts - ATK

By norsegal8

Ingredients

• 1/2 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 2 large egg yolks
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/8 teaspoon pepper
• 2 teaspoons extra-virgin olive oil
• 3 ounces pancetta, chopped fine
• 1/2 cup walnuts, chopped coarse
• Salt

Preparation

Step 1

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.