Heat oil and butter in a large saute pan over medium heat. Add the onion, garlic, and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Add white wine and reduce. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain pasta in a colander and return pasta to the pot of reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
In a bowl, whisk together the egg yolks and heavy cream along with the Parmesan. Pour mixture into pasta. Remove the pot from the heat and toss the pasta until it is well-coated. Toss in scallions and basil. Season with salt and freshly ground black pepper, to taste. Garnish with fried egg.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 920 (75%)|
|Amt Per Serving||% DV|
|Total Fat 102.2g||136 %|
|Saturated Fat 44.6g||223 %|
|Monounsaturated Fat 39.7g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 433.9mg||134 %|
|Sodium 1301mg||45 %|
|Potassium 533.1mg||14 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 46g|
|Protein 30.2g||43 %|
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Calories per serving: 1226
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