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Ingredients
- 12 ounce pasta (of your choice)
- 4 Tbsp. extra virgin extra virgin olive oil
- Â Â salt to taste
- Â Â freshly grnd black pepper
- 1 med onion, minced
- 6 slc pancetta, minced
- 1/4 c. dry white wine
- 4 x Large eggs
- 1/3 c. grated Romana cheese
- 1 lrg clv garlic, crushed
- 1 Tbsp. basil, minced
Directions
- Prepare pasta as per package directions, adding 1 Tbsp. extra virgin olive oil and salt to boiling water. In a skillet on medium high heat add in remaining extra virgin olive oil and onion and cook for 5 min. Add in the pancetta and saute/fry for 2 more min. Add in white wine and boil till most of the liquid evaporates. In a separate bowl, beat the Large eggs with Roman cheese, garlic, and basil. Add in salt and pepper to taste. Drain the cooked pasta and immediately stir in the egg mix allowing the egg to lightly cook in the heat of the pasta. Pour the skillet contents over pasta. Serve immediately.
- Serves 2 to 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 2 servings | |
| Calories 1191 | |
| Calories from Fat 403 | 34% |
| Total Fat 45.39g | 57% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 460mg | 153% |
| Sodium 1357mg | 57% |
| Potassium 915mg | 26% |
| Total Carbs 135.09g | 36% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.65g | 5% |
| Protein 52.9g | 85% |
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