Directions:
- Heat a large saute pan, until hot.
- Add pancetta and saute until golden brown and crispy, about 5 minutes.
- Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream.
- Season with salt and pepper.
- Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water.
- Add pasta and cook until al dente, about 8 to 10 minutes.
- Drain pasta in a colander.
- Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
- While the pasta is still hot, return it back to the pot.
- Add the browned pancetta and mix well.
- Add the cream mixture and coat the pasta completely.
- It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
- Add remaining Parmesan and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.25 Kcal (3384 kJ) | ||
| Calories from fat | 558.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.07g | 95% | |
|---|---|---|---|
| Cholesterol | 384.27mg | 128% | |
| Sodium | 2506.74mg | 104% | |
| Potassium | 502.57mg | 11% | |
| Total Carbs | 15.06g | 5% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 45.81g | 92% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 511.9mg | 51% | |
| Amount Per 100 g | |||
| Calories | 235.78 Kcal (987 kJ) | ||
| Calories from fat | 162.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 95% | |
|---|---|---|---|
| Cholesterol | 112.1mg | 128% | |
| Sodium | 731.25mg | 104% | |
| Potassium | 146.61mg | 11% | |
| Total Carbs | 4.39g | 5% | |
| Sugars | 0.76g | 10% | |
| Dietary Fiber | 1.36g | 19% | |
| Protein | 13.36g | 92% | |
| Vitamin C | 1.5mg | 9% | |
| Iron | 0.5mg | 10% | |
| Calcium | 149.3mg | 51% | |
* 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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