"Wonderful sauce without the heaviness of others, very rich. We served with Swiss Chard (garlic EVOO s&p red wine vinegar to give an acid balance to all that richness). Important to remove pancetta from heat to cool. I did the 3/4 cup of each cheese like several other posters. I took about 1/3 to 1/2 cup of pasta water and tempered the eggs a bi""

"Loved it. Here's my spin... mango and papaya instead of cantaloupe. Full size red onion. Added cilantro, extra champagne vineagar, juice of: 1 lime .5 lemon & .5 orange. I recommend starting the salsa first and letting the flavors come together while you finish preparing the crostini. "

"Any suggestions on what I could use instead of Fontina? I've had chicken dishes with Fontina and it was just too strong."

"Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup [result was a nice balance & not overly sweet.] I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section. One note, Tamari is 100% Soy. Soy sauce is mixed with wheat 40/60. "

"Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup (result was a nice balance & not overly sweet). I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section. One note, Tamari is 100% Soy. Soy sauce is mixed with wheat 40/60. "

"Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup (result was a nice balance & not overly sweet). I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section. One note, Tamari is 100% Soy. Soy sauce is mixed with wheat 40/60. "

"Here is the rest of my notes...

Tamari is a bit different than regular Soy Sauce. Most soy sauces are 40% / 60% soy to wheat. Tamari is 100% soy which has a much smoother taste. If you can find it I would defintely put for the effort. Also, the pickled ginger didn't taste like regular ginger, so you might try finding that as well."

"Awesome! Served this over Jasmine rice (with extra sauce) and whole green beans. Here are my cooking notes....

I found all of the ingredients at my local grocery. Most of them were near the Asian and International products. I bought a 13 oz jar of Apricot preserves which seemed like a little less than what was required. My family doesn't like overly sweet things so I upped the Tamari sauce to probably close to a 1/3 cup. I minced the pickled ginger as small as I could get it as I knew my kids wouldn't like it in big pieces. I added a bit of garlic and after Tossed in some red pepper flakes for the adults after serving the kids and let it simmer a little longer."