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Suggest a better descriptionSource: The Silver Spoon
Melt the butter in a pan, add the pancetta and garlic, and cook until the garlic turns brown. Remove and discard the garlic. Meanwhile, cook the spaghetti in a large pot of salted, boiling, water until al dente, then drain and add to the pancetta. Remove the pan from the heat, pour in the eggs, add half of the Parmesan and half of the romano, and season with pepper. Mix well so that the egg coats the pasta. Add the remaining cheese, mix again, and serve.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 648 | ||
Calories from Fat: 235 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 78mg | 24 % | |
Sodium 1100.8mg | 38 % | |
Potassium 463.8mg | 12 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 65.6g | ||
Protein 33g | 47 % | |
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: 648
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