Bring a large pot of salted water to the boil. Put into the water and stir it around throughly. Replace the lid and return to the boil. Remove or adjust the lid once the water is boiling again. While the pasta is cooking, fry the pancetta in a very hot frying pan until crisp. Beat the eggs in a bowl with cheese and plenty of black pepper. When the pasta is cooked, drain it and return it to the saucepan where it was cooked. Pour over the eggs and cheese and the pancetta immediately and stir everything together so that the eggs scramble and pull the dish together. Serve immediately.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 4|
|Calories from Fat: 363 (40%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 849.6mg||261 %|
|Sodium 1482.6mg||51 %|
|Potassium 771.3mg||20 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 73.7g|
|Protein 55.8g||80 %|
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Calories per serving: 906
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