Directions:
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- Place onion and pancetta in a 12 inch to 14 inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1 minute. Separate eggs, being careful to keep yolks whole. Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated. Add 1/4 cup pecorino and stir through. Remove from heat and vigorously stir in egg whites. Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper atop each portion and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.57 Kcal (1455 kJ) | ||
| Calories from fat | 182.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 31% | |
|---|---|---|---|
| Cholesterol | 201.55mg | 67% | |
| Sodium | 685.62mg | 29% | |
| Potassium | 296.87mg | 6% | |
| Total Carbs | 25.77g | 9% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 188mg | 19% | |
| Amount Per 100 g | |||
| Calories | 143.85 Kcal (602 kJ) | ||
| Calories from fat | 75.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 31% | |
|---|---|---|---|
| Cholesterol | 83.42mg | 67% | |
| Sodium | 283.76mg | 29% | |
| Potassium | 122.87mg | 6% | |
| Total Carbs | 10.66g | 9% | |
| Sugars | 0.65g | 6% | |
| Dietary Fiber | 1.62g | 16% | |
| Protein | 7.59g | 37% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.2mg | 17% | |
| Calcium | 77.8mg | 19% | |
* 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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