Penne Carbonara With Rugola
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 1 | Penne | |
| 1/2 | Onion | |
| 1/2 | lb | Pancetta, Italian bacon |
| 1 | lb | Rugola |
| 8 | Egg yolks | |
| 1 | t | Ground nutmeg |
| 1/2 | pt | Double cream |
| 4 | T | Parmesan |
| 1 | T | Ground black pepper |
| 1 | T | Salt |
INSTRUCTIONS
The dish requires a little bit of attention. 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 a frying pan with a little olive oil for 5 minutes. In a large bowl mix thoroughly 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 364.6mg
Sodium: 1837.5mg
Potassium: 88.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1g
Protein: 7.6g