Recipe courtesy of Chef Thomas Ciszak, owner of Chakra Restaurant.
2 pd fresh pasta
8 oz of artisanal style pancetta
½ large onion
1cup chicken broth
1oz olive oil
3 sprigs of parsley
3 oz aged parmesan
Fresh ground Black Pepper
Method of preparation:
Cut the pancetta and onions into small dices.
Fill large pot with water season with salt and bring to boil.
Heat a sauté pan to medium heat and sauté the pancetta until glassy. Add the onions and sauté until soft without color. Flavor with fresh ground black pepper.
Add the fresh pasta to the pot and cook until al dente. Add the Pasta to the pancetta. Add the chicken stock, parmesan, butter, olive oil and parsley leaves to the pasta. Heat on medium heat and stir gentle until sauce sticks onto the pasta.
In a separate pot poach the eggs until soft. To serve the pasta top the pasta dish each with the poached egg and season with salt and fresh ground black pepper.
*Recipe courtesy of Thomas Ciszak, chef/owner Chakra in Paramus.