Fettuccini Carbonara with Fried Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 large eggs2/3 cup grated Parmesan Cheese1/3 cup grated Pecorino Romano Cheese2 garlic cloves, minced1/2 tsp freshly ground black pepper4 ounces thinly sliced pancetta (Italian Bacon), finely chopped12 ounces egg fettuccine1 medium bunch broccoli rabe (rapini), cut into 1/2-inch pieces
Whisk 4 eggs, cheeses, garlic and 1/2 teaspoon pepper in a medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer pancetta to small bowl. Reserve drippings in skillet.
Cook pasta in large pot of boiling water until almost tender (about 3 minutes less that package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving ½ cup cooking liquid. Return hat pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and ¼ cup pasta cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper. Cover to keep warm.
Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft. About 1 minute longer. Remove skillet from heat. Top pasta with fried eggs and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user COMMANDERMANDER.
Cook pasta in large pot of boiling water until almost tender (about 3 minutes less that package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving ½ cup cooking liquid. Return hat pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and ¼ cup pasta cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper. Cover to keep warm.
Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft. About 1 minute longer. Remove skillet from heat. Top pasta with fried eggs and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user COMMANDERMANDER.
Nutritional Info Amount Per Serving
- Calories: 608.3
- Total Fat: 21.7 g
- Cholesterol: 627.4 mg
- Sodium: 943.4 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 3.9 g
- Protein: 30.5 g
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