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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper. | 2. Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan. | 3. Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly. | 4. Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly. | 5. Finally add the remaining Parmesan and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	7	ounces	cut	176.5167	0.0	39.27	0.9917
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sea salt				176.5167	0.0	39.27	0.9917
pepper			ground	-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
cream	4	ounces		374.2133	7.541	4.1163	39.3264
parmesan cheese	5	ounces	grated	524.4656	56.699	56.699	7.0874
penne	9	ounces		321.4832	42.8644	14.5433	10.2058

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