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Pancetta and Pesto Soufflé

Serves 8


4 oz Pancetta


6 Eggs, large


1/2 cup Basil pesto, prepared

Baking & Spices

1/2 tsp Black pepper, freshly ground
3 tbsp Flour


1 Butter
1 cup Low-fat milk


1/2 cup Grated parrano, pecorino-romano or parmigiano-reggiano cheese (about 3 ounces)
Aleta Creech
Aleta Creech • 1 year ago

A soufflé is surprisingly easy to prepare, especially if you have an electric mixer for whipping air into the egg whites. Soufflés do not wait, so serve them as soon as they come out of the oven. Enjoy with fresh fruit for brunch or a green salad for dinner.

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    I made this tonight for our pasta and it was much better than the jar pesto I usually buy. I halved the lemon juice, added some garlic, and a little more olive oil. Yummy!

  • Darla Bulls

    Oh, and it needed NO salt.

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