Chifferini
Chifferini à la sauge et Pancetta
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320g of Panzani Chifferini
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100g Pancetta
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150ml cream
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12 sage leaves
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2 eggs
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3 tbsp grated Parmesan
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Olive oil
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Salt, pepper
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1. Throw the pasta into salted boiling water for 7 minutes.
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2. Mix the eggs in with the Parmesan, salt and pepper in a bowl.
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3. Heat up a spoonful of olive oil in a pan and use it to fry the diced pancetta. Add sage and the cooked Chifferini and pour in the egg and Parmesan mixture. Stir on the heat for about ten seconds, then remove from the heat and continue stirring until you get a creamy texture.
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4. Finally, add a handful of chopped parsley.
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