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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt, then pasta to boiling water. | 2. Fry bacon in large pan until crisp, add pepper. | 3. Once pasta is cooked to al dente, lightly drain pasta (use a pasta cooker that you can pull the middle out and don’t drain it all the way, or else use a “spider” or tongs – don’t dump the pasta into a colander! You need some of the cooking liquid for the sauce.), add pasta to bacon in pan. | 4. Add egg yolks all at once, break and start tossing with the pasta and bacon very quickly. If eggs start looking scrambled, add more pasta water. Your finished dish should look like cream has been added, but without needing to have added cream. | 5. Add parmesan and toss well. Garnish with additional parmesan and pepper, and serve immediately on warmed plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1/2	cup	thick-sliced diced	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt				-	-	-	-
spaghetti	1	lb		140.6138	31.3433	2.903	2.5855
egg yolk per person	6			-	-	-	-
parmigiano reggiano cheese	1/4		grated	-	-	-	-

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