Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Calories: 480, Fat: 32g, Fiber: 0.7g
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 504 (59%)|
|Amt Per Serving||% DV|
|Total Fat 56g||75 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 2130.3mg||655 %|
|Sodium 924.7mg||32 %|
|Potassium 738.6mg||19 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.5g|
|Protein 66.5g||95 %|
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Calories per serving: 850
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