11 Ingredients
  • 6 ounces bucatini or perciatelli
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
  • 1 shallot, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 cup heavy cream
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 4 large egg yolks
  • salt
  • 2 tablespoons coarsely chopped parsley
  • freshly ground pepper
Nutrition
610
31% daily value
4 servings
                                       
                                           
     

Fat

68% 44

Saturated

106% 21

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 36

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

31% 15

Cholesterol

97% 292

Sodium

17% 410

Calcium

13% 135

Magnesium

9% 38

Potassium

6% 290

Iron

9% 2

Zinc

17% 2

Phosphorus

39% 273

Vitamin A

38% 341

Vitamin C

5% 4

Thiamin (B1)

15% 0

Riboflavin (B2)

19% 0

Niacin (B3)

12% 2

Vitamin B6

21% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

10% 1

Vitamin E

12% 2

Vitamin K

30% 36
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