WHOLE EGG PASTA CARBONARA

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Updated: July 29, 2011 12:26PM

MAKES 4 SERVINGS

12 ounces fresh linguini

8 ounces finely chopped
pancetta

2 tablespoons butter

4 eggs

Salt and ground black
pepper

1

Bring large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of cooking water, then drain pasta.

Leave pasta in colander to drain. Return saucepan to heat. Add pancetta and cook until just crisp, about 5 minutes. Add pasta, then toss well. Cover and set aside.

In large skillet over low heat, melt butter. Keeping them separate, crack eggs into skillet and cook sunny-side up until whites are set and yolks are still runny, about 5 minutes. Remove skillet from heat. Season eggs with salt and pepper.

Add 1 cup of cheese to pasta and toss to melt. While tossing, drizzle in just enough of reserved cooking water to help cheese coat pasta. Arrange pasta on 4 serving plates, then top each mound with an egg. Sprinkle with a bit more cheese. If desired, use fork to break each yolk just before serving.

AP

Nutrition facts per serving: 790 calories, 46 g fat, 23 g saturated fat, 355 mg cholesterol, 50 g carbohydrates, 42 g protein, 1,580 mg sodium, 3 g fiber