Fettuccine Carbonara with Fried Eggs
Description
This scrumptious, quick and easy pasta meal has it all, pasta, cheeses, Italian bacon, broccoli rabe and fried eggs. What more could you want?
Ingredients
8 large eggs, divided
2/3 c. grated Parmesan cheese
1/3 c. grated Pecorino Romano cheese
2 garlic cloves, minced
salt
1/2 t. freshly ground black pepper
4 oz. thinly sliced pancetta, finely chopped
12 oz. fettuccine
1 medium bunch broccoli rabe, cut into 1/2 inch pieces
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Whisk 4 eggs, both cheeses, garlic and pepper in medium bowl; set aside.
Cook pancetta in a large non-stick skillet over medium heat until crisp, about 7 minutes; transfer pancetta to a small bowl. Reserve drippings in skillet.
While pancetta is cooking, cook pasta in a large pot of well salted boiling water until al dente, about 3 minutes less than package directions; add broccoli rabe; cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain, reserving 1/2 c. cooking liquid.
Return hot pasta-broccoli rabe mixture to pot, off of the heat. Immediately add egg/cheese mixture, pancetta and some of the reserved hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten, if needed. Season to taste with salt and pepper. Cover to keep warm.
Heat skillet with pancetta drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper; cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.
Serve pasta topped with eggs.
4 servings.