Directions:
- In a saucepan, heat the garlic, pancetta and pepper in the olive oil, cooking until pancetta is lightly browned.
- Deglaze with the stock and wine. Allow to reduce for several minutes over high heat.
- In a bowl, beat the eggs, cream and cheeses (reserve a little cheese for garnish). Add salt and pepper to taste, then set aside.
- In a large pot, cook the spaghetti in boiling salted water until just al dente.
- Drain the pasta. Place in the pan with the liquid. Remove from heat and add the pancetta and the egg mixture.
- Stir quickly. Transfer to a heated serving platter and serve with a generous sprinkling of grated cheese and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5676.46 Kcal (23766 kJ) | ||
| Calories from fat | 4988.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 554.24g | 853% | |
|---|---|---|---|
| Cholesterol | 217.22mg | 72% | |
| Sodium | 1126.18mg | 47% | |
| Potassium | 442.1mg | 9% | |
| Total Carbs | 111.04g | 37% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 60.01g | 120% | |
| Vitamin C | 2mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 224.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 323.17 Kcal (1353 kJ) | ||
| Calories from fat | 283.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 853% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 72% | |
| Sodium | 64.11mg | 47% | |
| Potassium | 25.17mg | 9% | |
| Total Carbs | 6.32g | 37% | |
| Sugars | 0.18g | 12% | |
| Dietary Fiber | 0.15g | 10% | |
| Protein | 3.42g | 120% | |
| Vitamin C | 0.1mg | 3% | |
| Iron | 0.2mg | 20% | |
| Calcium | 12.8mg | 22% | |
* 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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