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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. boil pasta. | 2. heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings. | 3. in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta. | 4. drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	lb		140.6138	31.3433	2.903	2.5855
extra virgin olive oil	1/4	cup		6.3042	0.0	1.4025	0.0354
pancetta	1/4		chopped	6.3042	0.0	1.4025	0.0354
red pepper flake	1	teaspoon		6.3042	0.0	1.4025	0.0354
garlic clove	5 -6	cloves	chopped	6.3042	0.0	1.4025	0.0354
white wine	1/2	cup		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
romano cheese			grated	-	-	-	-
parsley				-	-	-	-

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