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Ingredientes
- 1 pkt Parpadelle
- 1/2 x Onion
- 225 gm Pancetta, (italian bacon) (8oz)
- 450 gm Rugola, (1lb)
- 8 x Egg yolks
- 1 Tbsp. Grnd nutmeg
- 290 ml Double cream, (1/2 pint)
- 1 Tbsp. Salt
- 4 Tbsp. Black pepper
Direcciones
- Bring a large pan of salted water to the boil and cook pasta for 10-15 min till al dente.
- In the meantime chop the onion finely and cut the pancetta into squares - fry together in frying pan with a little extra virgin olive oil for 5 min.
- In a large bowl, mix thoroughly together the egg yolk, cream, Parmesan and nutmeg. When pasta is ready, drain and put in the pan with the pancetta, mix well and add in the cream mix - mix well in the pan for 2 min and serve with finely minced rugola on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 619g | |
| Calories 1049 | |
| Calories from Fat 669 | 64% |
| Total Fat 75.91g | 95% |
| Saturated Fat 42.44g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 307mg | 102% |
| Sodium 10279mg | 428% |
| Potassium 1553mg | 44% |
| Total Carbs 39.21g | 10% |
| Dietary Fiber 9.1g | 30% |
| Sugars 4.67g | 3% |
| Protein 58.14g | 93% |
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