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Raciónes: 6

Ingredientes

Cost per serving $1.08 view details

Direcciones

  1. In a large pan fry the pancetta in the extra virgin olive oil slowly so which it releases its own fat before becoming crisp.
  2. Add in some black pepper.
  3. Beat the egg yolks with the cream and season with salt and pepper.
  4. Add in half the Parmesan.
  5. Meanwhile cook the penne in a generous amount of boiling salted water then drain thoroughly.
  6. Combine immediately with the warm pancetta and the oil and then pour in the cream mix.
  7. Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly.
  8. Finally add in the remaining parmesan and serve.
  9. Variation:Asparagus: instead of the pancetta cut 675g blanched asparagus into short pcs and fry briefly in oil with a handful of basil leaves. Add in to the pasta before combining with the egg sauce.
  10. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 80g
Recipe makes 6 servings
Calories 210  
Calories from Fat 132 63%
Total Fat 14.95g 19%
Saturated Fat 7.59g 30%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 878mg 37%
Potassium 162mg 5%
Total Carbs 2.11g 1%
Dietary Fiber 0.0g 0%
Sugars 0.23g 0%
Protein 16.37g 26%
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