1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.
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|Serving Size: 1 (405g)|
|Recipe Makes: Servings|
|Calories from Fat: 610 (80%)|
|Amt Per Serving||% DV|
|Total Fat 67.8g||90 %|
|Saturated Fat 40.7g||204 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 229mg||70 %|
|Sodium 1193.5mg||41 %|
|Potassium 219.1mg||6 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.2g|
|Protein 31.9g||46 %|
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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: 767
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