Take the eggs out of the refrigerator to reach room temperature.
Saute pancetta in olive oil over medium high heat until crispy. Strain fat into a bowl and set aside crispy pancetta.
Prepare Linguini al dente per package instructions, being sure to salt the water.
While Linguini is cooking, whisk the egg yolks with salt, half and half and 1 oz of cheese.
When Linguini is about done, take about 1/4 cup of hot pasta water and quickly whisk it into the egg mixture.
Drain pasta and return to pan. Add half the fat strained from the pancetta and the egg mixture. With heat on medium low, mix pasta with sauce until it thickens (about 5 minutes) and sauce absorbs. Add crispy pancetta and mix well.
Plate in warmed pasta bowls and top with remaining cheese and parsley.
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|Serving Size: 1 Serving (784g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1806 (70%)|
|Amt Per Serving||% DV|
|Total Fat 200.7g||268 %|
|Saturated Fat 73.2g||366 %|
|Monounsaturated Fat 87.8g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 7690.8mg||2366 %|
|Sodium 2432.4mg||84 %|
|Potassium 1189.5mg||31 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 56.1g|
|Protein 136.9g||196 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2588
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