Quick Italian Spaghetti & Pancetta Skillet
Recipe: #23657
May 02, 2016
Categories: Side Dishes, Spaghetti, 5 Ingredients Or Less, One-Pot Meal, more
"With only few ingredients, this is quick, easy and tasty, this works with bacon instead of pancetta"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (310.6 g)
- Calories 847.5
- Total Fat - 35.6 g
- Saturated Fat - 11.2 g
- Cholesterol - 366.3 mg
- Sodium - 1160.5 mg
- Total Carbohydrate - 88.3 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 49.1 g
- Calcium - 480.2 mg
- Iron - 6.2 mg
- Vitamin C - 0 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm in pan.
Step 2
Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
Step 3
Reserve 2 Tbs. of spaghetti cooking water. Drain the spaghetti in a colander. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the Parmesan cheese. Toss continuously until the eggs are gently cooked and the sauce is creamy.
Step 4
Add the reserved pancetta and any pan drippings. Stir well. Season with salt Add a generous grinding of coarse black pepper. Transfer the pasta to a platter and sprinkle it with the remaining cheese. Serve.
Tips
No special items needed.
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