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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the bacon and pancetta finely and place it in a skillet. | 2. Sautee on low heat until nearly crisp. | 3. Add the garlic and continue to cook until the bacon is to the desired doneness. | 4. Stir in the cream and simmer. | 5. Meanwhile, cook the pasta to the manufacturer's directon. | 6. Beat the eggs in a large bowl. | 7. When the pasta is done cooking, drain it, but do not rinse. | 8. Dump it into the bowl with the eggs and stir. | 9. Add the sauce from the skillet and continue to stir. | 10. Remove from the heat and add the cheese. I like to use one of those cheese grinders like they have at Olive Garden. Yeah, I eat there sometimes. Stir at about 1/3 intervals. In other words, add 1/3 the cheese, stir, add another 1/3 cheese, I think you get the point. | 11. Once the cheese is thoroughly blended in, crank in the pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
cream	1	cup		792.0	15.96	8.712	83.23200000000001
pancetta	1/4			6.3042	0.0	1.4025	0.0354
bacon	3/4			87.57	0.2688	2.6502	8.3349
parmigiano reggiano cheese	3	ounces	grated	6.3042	0.0	1.4025	0.0354
pepper			ground	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
pasta	2			39.1223	5.6699	0.8732	1.3097

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.