Fettucine Carbonara with Fried Eggs
A luxurious twist on classic carbonara featuring egg fettuccine tossed with a creamy Parmesan-Pecorino sauce, crispy pancetta, and broccoli rabe, topped with perfectly fried eggs. This indulgent pasta dish combines traditional Italian flavors with added vegetables for a complete meal.
Ingredients
- •8 whole large eggs
- •⅔ cup grated Parmesan cheese
- •⅓ cup grated Pecorino Romano cheese
- •2 cloves garlic
- •½ teaspoon freshly ground black pepper
- •4 ounces pancetta
- •12 ounces egg fettuccine
- •1 bunch broccoli rabe
- •preparation note
Cooking Instructions
- 1.
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.
10 min
- 2.
Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisptender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
15 min
- 3.
Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.
5 min
- 4.
A vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
