Added by Gennaro | Wed 28 Jan 2009 @ 12:03
salt and pepper
1 garlic clove, squashed
160g pancetta, roughly chopped
150g walnuts (shelled weight), roughly chopped
1 egg, beaten
150ml single cream
freshly grated pecorino cheese (optional)
thyme leaves, for garnish (optional)
[i]I have always loved walnuts and, when I was little in Italy during the season, I would bring them home. My father liked to eat them fresh, with some pecorino cheese and pieces of prosciutto as a snack, and often used to say that his mother would make a pasta sauce with walnuts. Years later, I was in Puglia and tasted some delicious ravioli filled with walnuts and pancetta. This took me back to my walnut-picking childhood days and gave me the idea to make this pasta sauce. I very rarely cook with cream, but find that walnuts and dairy products go really well together.[/i]
Bring a large saucepan of lightly salted water to the boil for the fusilli.
Meanwhile, heat the butter in a large frying pan, add the garlic and sauté until golden. Remove the garlic clove and discard. Add the pancetta and walnuts to the pan and sauté until the pancetta turns a golden-brown colour, taking care not to let the walnuts burn.
In a bowl, mix together the beaten egg and cream and set aside.
Cook the fusilli until al dente, drain, add to the walnut sauce, then stir in the egg and cream mixture. Season well with freshly ground black pepper.
Serve immediately with some freshly grated pecorino cheese and garnish with a couple of thyme leaves if you like.