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Add a photoPasta for bacon lovers.
Serve with garlic bread and fresh salad of greens and your favorite Chardonnay
Ingredients
- 8 oz bucatini or fettucini--preferably fresh pasta
- 4 oz pancetta (thick bacon) sliced and cubed
- 1/4 cup chopped prosciutto
- 3 eggs (pasteurized)
- 4-5 Tablespoons cheese freshly grated ( 2 Tablespoons pecorino and 3 tablespoons parmesan)
- 1 tablespoons extra virgin oil
- 2 cloves garlic peeled and flattened but kept whole
- salt
- freshly ground pepper to taste
Directions
- Boil water and cook pasta (bucatini) as directed until al dente.
- While bucatini is cooking, In a bowl, beat the eggs; add salt and pepper and mix 1/2 of the cheese and beat.
- In a pan, heat the olive oil and sauté garlic until just lightly browned. Discard the garlic. Add pancetta and fry until crisp but not browned. Add prosciutto. Turn off the flame.
- Drain the bucatini and toss the egg/cheese mixture with the bucatini.
- Remove the garlic from the pancetta/prosciutto mixture. Mix the cooked pancetta/prosciutto with the bucatini.
- Sprinkle the rest of the cheese on top.
- Add freshly ground pepper to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 109 | 63% |
| Total Fat 12.26g | 15% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 170mg | 57% |
| Sodium 509mg | 21% |
| Potassium 192mg | 5% |
| Total Carbs 1.28g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.32g | 0% |
| Protein 14.37g | 23% |
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