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Suggest a better description1: Heat the oil in a saute pan over medium heat. Add pancetta and saute until it begins to crisp.
2: Add the garlic and cook another few seconds.
3: Add the wine. Reduce by 3/4.
4: While the pancetta is cooking, boil the spaghetti. Drain.
5: Reduce the heat on saute pan to low and add spaghetti. Toss to coat with fat.
6: Add the eggs, cheese, pepper, and parsley. Mix well over low heat until spaghetti is well coated and the eggs have begun to coagulate. Heat only until the pasta has a creamy appearance.
7: Season.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 787 | ||
Calories from Fat: 285 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 476.9mg | 147 % | |
Sodium 1251.4mg | 43 % | |
Potassium 609.7mg | 16 % | |
Total Carbohydrate 77.1g | 23 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 73.7g | ||
Protein 45.3g | 65 % | |
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: 787
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