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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large saute pan, until hot. | 2. Add pancetta and saute until golden brown and crispy, about 5 minutes. | 3. Season with black pepper and remove pan from heat. | 4. In a medium bowl, beat the eggs and cream. | 5. Season with salt and pepper. | 6. Stir in Parmesan, reserving 2 tablespoons for garnish. | 7. In a large pot, boil 6 quarts of salted boiling water. | 8. Add pasta and cook until al dente, about 8 to 10 minutes. | 9. Drain pasta in a colander. | 10. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. | 11. While the pasta is still hot, return it back to the pot. | 12. Add the browned pancetta and mix well. | 13. Add the cream mixture and coat the pasta completely. | 14. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. | 15. Add remaining Parmesan and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1		diced	25.2167	0.0	5.61	0.1417
sea salt				25.2167	0.0	5.61	0.1417
black pepper			ground	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmesan cheese	1 1/4	cups	grated	370.0	40.0	40.0	5.0
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
parsley leaf	4	tablespoons	chopped	25.2167	0.0	5.61	0.1417

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