Directions:
- Cook your Spaghetti until al dente.
- Meanwhile brown the Pancetta in a chefs pan or small wok.
- While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
- Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
- Then add the cheese and egg mixture and stir well.
- The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.12 Kcal (3777 kJ) | ||
| Calories from fat | 454.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.49g | 78% | |
|---|---|---|---|
| Cholesterol | 235.18mg | 78% | |
| Sodium | 1437.9mg | 60% | |
| Potassium | 536.42mg | 11% | |
| Total Carbs | 76.42g | 25% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 37.08g | 74% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 4.6mg | 26% | |
| Calcium | 160.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 343.53 Kcal (1438 kJ) | ||
| Calories from fat | 173.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 78% | |
|---|---|---|---|
| Cholesterol | 89.56mg | 78% | |
| Sodium | 547.56mg | 60% | |
| Potassium | 204.27mg | 11% | |
| Total Carbs | 29.1g | 25% | |
| Sugars | 1.25g | 13% | |
| Dietary Fiber | 1.19g | 12% | |
| Protein | 14.12g | 74% | |
| Vitamin C | 1.9mg | 8% | |
| Iron | 1.8mg | 26% | |
| Calcium | 61.3mg | 16% | |
* 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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