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Ingredientes
- 1/4 lb pancetta - Italian style bacon - cut in 1-in. lengths
- 3 Tbsp. extra virgin olive oil
- 1 med onion, finely minced
- 1 lb fettuccine, freshly made
- 1/2 c. minced parsley
- 1 c. finely diced fontina cheese
- 1 c. freshly grated imported Italian parmesan cheese
- 2 x egg yolks, lightly beaten salt and freshly grnd black pepper warm red pepper flakes
Direcciones
- TIP: Since this moves quickly, have all ingre- dients ready, close at hand.
- Have a warm dish for tossing and warm bowls to receive individual portions.
- 1. Cook bacon in skillet, stirring frequently, till crisp. Remove with slotted spoon and place on paper towel to drain.
- 2. Pour off most of fat from pan. Add in extra virgin olive oil and cook onion till tender and browned. Set aside till needed.
- 3. Cook fettuccine till just done. Drain thor- oughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into warm bowl.
- 4. Add in onion, bacon, parsley, Fontina, 1/2 c. Parmesan, and yolks. Toss. The heat of the pasta will cook raw Large eggs on con- tact.
- 5. Add in salt, freshly grnd pepper and red pepper flakes to taste.
- 6. Serve pasta at once. Pass remaining Parmesan cheese and a pepper mill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 536 | |
| Calories from Fat 184 | 34% |
| Total Fat 20.88g | 26% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 705mg | 29% |
| Potassium 319mg | 9% |
| Total Carbs 59.63g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.25g | 2% |
| Protein 26.12g | 42% |
