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- 1 pound Dreamfields Penne Rigate
- 1 pound pancetta, diced into
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried penne
- 4 tablespoons chopped fresh parsley leaves
Heat a large sauté pan until hot.
Add pancetta and sauté until golden brown and crispy,
about 5 minutes. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in
Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to
10 minutes. Drain pasta in a colander. While the pasta is still hot, return it back to the pot.
Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely.
It's important to work quickly while the pasta is still warm so that the cream mixture will cook,
but not curdle.
Add remaining Parmesan and chopped parsley. Serve hot and enjoy!
FAT: 16 grams
PROTEIN: 12 grams
DIGESTIBLE CARBS: 10 grams