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Spaghetti With Bacon & Egg Sauce

Italian.Chef's picture
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Pancetta 1⁄2 Pound, cut into 4 or 5 slices and diced
  Egg yolks 4
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Finely grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Spaghetti 1 Pound
  Parmesan cheese 4 Tablespoon (Additional)

Melt butter with oil in a small saucepan.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Keep warm.
Beat egg yolks in a large shallow serving dish.
Beat in cream, 1/3 cup Parmesan cheese and salt and pepper.
This dish should be quite peppery.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in dish with egg yolk mixture.
Toss quickly.
Add sauteed pancetta and toss gently until mixed.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3621 Calories from Fat 1663

% Daily Value*

Total Fat 188 g288.5%

Saturated Fat 91.1 g455.5%

Trans Fat 0 g

Cholesterol 1152.7 mg384.2%

Sodium 5756 mg239.8%

Total Carbohydrates 351 g117%

Dietary Fiber 0.27 g1.1%

Sugars 5.6 g

Protein 146 g291.4%

Vitamin A 40.8% Vitamin C 0.35%

Calcium 148.6% Iron 107.5%

*Based on a 2000 Calorie diet

Spaghetti With Bacon & Egg Sauce Recipe