Spaghetti With Bacon & Egg Sauce Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod

Ingredients

 Butter2 Tablespoon
 Olive oil1 Tablespoon
 Pancetta1⁄2 Pound, cut into 4 or 5 slices and diced
 Egg yolks4
 Whipping cream1⁄3 Cup (5.33 tbs)
 Finely grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Salt To Taste
 Freshly ground pepper To Taste
 Spaghetti1 Pound
 Parmesan cheese4 Tablespoon (Additional)

Nutrition Facts

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

Directions

Melt butter with oil in a small saucepan.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Keep warm.
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.
Add spaghetti.
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.
Toss quickly.
Add sauteed pancetta and toss gently until mixed.
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