Fettucine Carbonara with Fried Eggs

Fettucine Carbonara with Fried Eggs
Photo by Misha Gravenor


  • ½ teaspoon freshly ground black pepper
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup grated Pecorino Romano cheese
  • 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
  • 12 ounces egg fettuccine
  • 2 cloves garlic
  • 8 large eggs
  • + 1 more ingredients
    • 1 medium bunch broccoli rabe rapini)*

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings. Cook pasta in large pot of boiling salted wate...

View full recipe at Epicurious


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