Directions:
- Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
- Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
- Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
- Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
- Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
- As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
- Serve with extra parmesan and a big glass of wine - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.15 Kcal (2751 kJ) | ||
| Calories from fat | 455.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.6g | 78% | |
|---|---|---|---|
| Cholesterol | 464.91mg | 155% | |
| Sodium | 1264.41mg | 53% | |
| Potassium | 496.72mg | 11% | |
| Total Carbs | 16.74g | 6% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 33.31g | 67% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.8mg | 21% | |
| Calcium | 257.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 163.18 Kcal (683 kJ) | ||
| Calories from fat | 113.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 78% | |
|---|---|---|---|
| Cholesterol | 115.45mg | 155% | |
| Sodium | 313.98mg | 53% | |
| Potassium | 123.35mg | 11% | |
| Total Carbs | 4.16g | 6% | |
| Sugars | 0.95g | 15% | |
| Dietary Fiber | 1.54g | 25% | |
| Protein | 8.27g | 67% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.9mg | 21% | |
| Calcium | 63.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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