Parmesan Sauce with Pancetta and Walnuts

By Foodiewife

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. (less)
Makes about 1 cup, enough for 1 recipe Potato Gnocchi (related)

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

Details

Adapted from cooksillustrated.com

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.