Directions:
- Preheat oven to 425 degrees F.
- Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
- While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
- Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
- Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.57 Kcal (3377 kJ) | ||
| Calories from fat | 555.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.72g | 95% | |
|---|---|---|---|
| Cholesterol | 331.99mg | 111% | |
| Sodium | 1135.86mg | 47% | |
| Potassium | 398.41mg | 8% | |
| Total Carbs | 17.59g | 6% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 46.48g | 93% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 44.8mg | 249% | |
| Calcium | 602.8mg | 60% | |
| Amount Per 100 g | |||
| Calories | 216.34 Kcal (906 kJ) | ||
| Calories from fat | 148.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 95% | |
|---|---|---|---|
| Cholesterol | 89.04mg | 111% | |
| Sodium | 304.66mg | 47% | |
| Potassium | 106.86mg | 8% | |
| Total Carbs | 4.72g | 6% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.53g | 8% | |
| Protein | 12.47g | 93% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 12mg | 249% | |
| Calcium | 161.7mg | 60% | |
* 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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