2-10 oz bags Mann’s Kohlrabi Linguine
1-8 oz bag Mann’s Sugar Snap Peas
3 cloves of garlic, chopped
14 oz pancetta, chopped (substitute option: chicken sausage)
1 tsp white pepper
5 tsp extra virgin olive oil
5 sage leaves
½ cup heavy cream
½ cup chicken broth
½ cup Parmesan cheese
2 egg yolks
1 whole egg
Prep Time: 15 min
Cook Time: 10 min
Servings: 4
1 Steam the kohlrabi linguine according to the instructions on the bag.
2In a deep skillet, heat the oil and cook the pancetta until it’s brown and crisp.
3Add the garlic and cook for 1 minute.
4Add the chicken broth, bring to a simmer, and then reduce heat to low.
5Add the sugar snap peas and continue to simmer.
6Add the kohlrabi linguine to the skillet.
7Add the white pepper and sage to the skillet, and mix well.
8Beat the egg yolks, egg, and cream together.
9 Add the egg mixture to the skillet and stir to combine. Cook it on the lowest heat setting for two minutes, then remove skillet from heat.
10 Add Parmesan cheese and serve immediately.
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