*NOTE: Original recipe used 4 Tbsp olive oil...that much isnt necessary...we reduced it to 2 Tbsp and it was fine. **NOTE: Original recipe used 5 Tbsp regular grated Parmesan cheese... part was added with the yolks and part sprinkled on top when served... I reduced the cheese to cut back on the fat. Cook pasta till al dente or to your liking. Heat olive oil and cook diced pancetta; before pancetta is brown add garlic, red pepper flakes and half the parsley. Add wine and reduce by half. Then add chicken stock bring to boil, simmer 10 - 15 min until reduced to about half again. Remove from heat. In bowl, put egg yolks and 2 Tbsp cheese, black pepper, add water from pasta and whisk together. Put sauce back on fire. Add cooked pasta to sauce and mix well. Bring heat to high. Add in egg yolks and continue to toss to coat pasta... do this with the frypan/saute pan held above the heat or you will have scrambled eggs and you dont want that. Plate and serve with extra cheese and chopped parsley sprinkled on top if desired. This was fabulous!! Definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (72%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 839.1mg||258 %|
|Sodium 205.1mg||7 %|
|Potassium 98.1mg||3 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.9g|
|Protein 11g||16 %|
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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: 227
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