Directions:
- Put a large saucepot of water to boil.
- Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
- Meanwhile, heat a large skillet over medium heat.
- Add olive oil and pancetta. Brown pancetta about 2 minutes.
- Add red pepper flakes and garlic and cook 2 to 3 minutes more.
- Add wine and stir up all pan drippings.
- In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
- Drain pasta well and add directly to skillet with pancetta, garlic and oil.
- Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
- Remove from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
- Serve with extra Romano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.34 Kcal (1249 kJ) | ||
| Calories from fat | 165.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 28% | |
|---|---|---|---|
| Cholesterol | 102.06mg | 34% | |
| Sodium | 351.1mg | 15% | |
| Potassium | 123.95mg | 3% | |
| Total Carbs | 20.78g | 7% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 207.39 Kcal (868 kJ) | ||
| Calories from fat | 114.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 28% | |
|---|---|---|---|
| Cholesterol | 70.95mg | 34% | |
| Sodium | 244.06mg | 15% | |
| Potassium | 86.16mg | 3% | |
| Total Carbs | 14.44g | 7% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 6.62g | 19% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.8mg | 6% | |
| Calcium | 27.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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