| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Classic dis, Ew | 1 | servings |
INGREDIENTS
| 1 | pk | Parpadelle |
| 1/2 | Onion | |
| 225 | g | Pancetta; (italian bacon) |
| ; (8oz) | ||
| 450 | g | Rugola; (1lb) |
| 8 | Egg yolks | |
| 1 | tb | Ground nutmeg |
| 290 | ml | Double cream; (1/2 pint) |
| 1 | tb | Salt |
| 4 | tb | Black pepper |
INSTRUCTIONS
Bring a large pan of salted water to the boil and cook pasta for 10-15 minutes until al dente. In the meantime chop the onion finely and cut the pancetta into squares - fry together in frying pan with a little olive oil for 5 minutes. In a large bowl, mix thoroughly together the egg yolk, cream, Parmesan and nutmeg. When pasta is ready, drain and put in the pan with the pancetta, mix well and add the cream mixture - mix well in the pan for 2 minutes and serve with finely chopped rugola on top. Converted by MC_Buster. Per serving: 1037 Calories (kcal); 63g Total Fat; (54% calories from fat); 89g Protein; 28g Carbohydrate; 1859mg Cholesterol; 12530mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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