In a dish whisk the egg yolks with the double cream, grated parmasan, salt and pepper.
Cook the spaghetti according to the instructions on the packet.
Just before the spaghetti has cooked fry the pancetta for a few minutes.
Add the spaghetti to the pancetta, mix well and pour over the egg mixture.
Mix well and immediately remove from the heat (the heat of the cooked spaghetti is enough to cook the egg mixture - any more heat and the sauce will be ruined).
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 669 (55%)|
|Amt Per Serving||% DV|
|Total Fat 74.3g||99 %|
|Saturated Fat 32.3g||162 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 720.6mg||222 %|
|Sodium 3340.6mg||115 %|
|Potassium 840.6mg||22 %|
|Total Carbohydrate 79.5g||23 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 76.3g|
|Protein 54.8g||78 %|
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: 1217
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