FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (420g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 418 (68%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1109.6mg||341 %|
|Sodium 1020mg||35 %|
|Potassium 555.8mg||15 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.3g|
|Protein 42.7g||61 %|
Powered by: USDA Nutrition Database
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: 613
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