Recipe: Pancetta and Pesto Soufflé

Name: Recipe: Pancetta and Pesto Soufflé
Ingredients: 1/2 tablespoon unsalted butter for the baking dish; 6 large eggs; 4 ounces pancetta, finely chopped; 1/2 cup prepared basil pesto; 1 cup low-fat (1%) milk; 1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces); 3 tablespoons all-purpose flour; 1/2 teaspoon ground black pepper

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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....

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Ingredients

1/2 tablespoon unsalted butter for the baking dish
6 large eggs
4 ounces pancetta, finely chopped
1/2 cup prepared basil pesto
1 cup low-fat (1%) milk
1/2 cup grated Parrano, Pecorino-Romano or Parmigiano Reggiano cheese (about 3 ounces)
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper