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Spaghetti With Bacon & Egg Sauce Recipe
|Olive oil||1 Tablespoon|
|Pancetta||1⁄2 Pound, cut into 4 or 5 slices and diced|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Finely grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|Parmesan cheese||4 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 3621 Calories from Fat 1663
% Daily Value*
Total Fat 188 g288.5%
Saturated Fat 91.1 g455.5%
Trans Fat 0 g
Cholesterol 1152.7 mg
Sodium 5756 mg239.8%
Total Carbohydrates 351 g117%
Dietary Fiber 0.27 g1.1%
Sugars 5.6 g
Protein 146 g291.4%
Vitamin A 40.8% Vitamin C 0.35%
Calcium 148.6% Iron 107.5%
*Based on a 2000 Calorie diet
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Beat egg yolks in a large shallow serving dish.
Beat in cream, 1/3 cup Parmesan cheese and salt and pepper.
This dish should be quite peppery.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in dish with egg yolk mixture.
Add sauteed pancetta and toss gently until mixed.