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Suggest a better descriptionBring large pot of salted water to a boil over hi heat. Add spaghetti and cook til tender. Reserve 1/2 c cooking water, then drain pasta.
Whisk tog the eggs, parmesan, pecorino, pepper and butter in large bowl til well combined.
Cook pancetta in large skillet over med heat, stirring occas til crisp @8 min. Add the cooked drained spaghetti and 1/4 cup of the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture an toss to coat. Cook, tossing continuous to avoid scrambling the eggs, til sauce is creaming. Add anchovies and serve. Top with the walnut pieces and more parmesan as needed.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 809 | ||
Calories from Fat: 447 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 508.6mg | 157 % | |
Sodium 1261.8mg | 44 % | |
Potassium 429.3mg | 11 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 43.6g | ||
Protein 43.3g | 62 % | |
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: 809
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