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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta in salted boiling water until al dente. | 2. Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide). | 3. Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden. | 4. Add the garlic and parsley, heat for a few more seconds then remove from the heat. | 5. Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan. | 6. Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together. | 7. The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste. | 8. Serve with the remaining cheese sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	400	g		124.0	27.64	2.56	2.28
pancetta	175		smoked	4412.9167	0.0	981.75	24.7917
extra virgin olive oil	2	tablespoons		4412.9167	0.0	981.75	24.7917
garlic clove	2		chopped	4412.9167	0.0	981.75	24.7917
flat leaf parsley	2	tablespoons	chopped	4412.9167	0.0	981.75	24.7917
egg	3		beaten	214.5	1.08	18.84	14.265
pecorino cheese	50	g	grated	4412.9167	0.0	981.75	24.7917
salt black pepper				4412.9167	0.0	981.75	24.7917

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