Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. Place prosciutto and country bread on a baking sheet. Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes. If one is done before the other, remove from sheet and place on a paper-towel lined plate. Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground. Discard any pieces of bread that did not grind down. Set aside. | 2. Put water on to boil for the pasta; don't forget to liberally salt it. | 3. In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. Add garlic and cook until golden brown, 1-2 minutes. Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes. | 4. Crack eggs into a large bowl and whisk with Romano cheese. | 5. Cook the pasta to the box instructions for “al dente”, strain and toss into the skillet with the pancetta/guanciale. Reserve a cup of the pasta cooking water to thin your sauce later if needed. | 6. Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce. If the sauce is too thick for you, add a bit of the reserved pasta cooking water. Salt and liberally pepper the pasta to taste. Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce! | 7. To serve, top with the proscuitto breadcrumbs and freshly grated parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	3	slices		12.6083	0.0	2.805	0.0708
bread	2	slices		-	-	-	-
parsley	4	tablespoons	chopped divided	5.472	0.9622	0.4514	0.1201
spaghetti	1			8.7883	1.9589	0.1814	0.1616
pancetta	1/2		cured tried	12.6083	0.0	2.805	0.0708
egg	4			286.0	1.44	25.12	19.02
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
pecorino romano cheese	1	cup	grated	12.6083	0.0	2.805	0.0708
extra virgin olive oil	2	tablespoons		12.6083	0.0	2.805	0.0708
black pepper			ground	-	-	-	-
parmigiano reggiano cheese	1/4	cup		12.6083	0.0	2.805	0.0708

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