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Judith Clements: "Perfectly delicious. 2nd time I’ve made it.❤️" Read More
12Ingredients
25Minutes
990Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. spaghetti (or 1 lb. rigatoni pasta)
- 1/4 cup extra virgin olive oil
- 1 tsp. red pepper flakes
- 3 garlic cloves (thinly sliced)
- 8 oz. guanciale (or pancetta cubed in small 1/4" cubes)
- 1/2 cup dry white wine
- 4 large eggs (fresh, warm to room temperature -- separate two of the eggs and use just the yolks saving the whites for another use)
- 1/2 cup parmigiano reggiano cheese (freshly grated)
- 1/2 cup pecorino cheese (freshly grated)
- coarsely ground black pepper (q.b. quanto basta -- or to your taste)
- sea salt
- flat leaf Italian parsley (Fresh, use a generous amount coarsely chopped)
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat470 |
% DAILY VALUE |
Total Fat52g80% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol270mg90% |
Sodium1070mg45% |
Potassium530mg15% |
Protein36g |
Calories from Fat470 |
% DAILY VALUE |
Total Carbohydrate89g30% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A20% |
Vitamin C15% |
Calcium30% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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