Preparation Time: 30 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6½-quart Stockpot, 6-quart Pasta/Steamer Basket
- ½ teaspoon sea salt or kosher salt
- 1 pound (460 g) penne pasta
- ½ pound (230 g) pancetta* cut in ½-inch (1.5 cm) slices
- ½ cup Romano cheese, grated blade #1
- ¼ cup Parmesan cheese, grated blade #1
- 4 whole eggs, beaten
- 1 tablespoon fresh parsley, chopped
In the 6½-quart Stockpot, with 6-quart Pasta/Steamer Basket inserted, bring 4 quarts of water to a boil. Add salt and pasta, cook until al dente (firm to the bite). Remove Pasta/Steamer Basket to drain.
In the 6½-quart Stockpot, sauté pancetta over medium heat until it clarifies, add cooked pasta, stir well, and remove from heat. Slowly add cheeses, stirring well. Add eggs, stirring quickly to keep from curdling. When cooked, garnish with parsley.
NOTE*: if pancetta (Italian bacon) is not available, substitute with sliced bacon, sautéed until almost crisp.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 294; Fat Grams 9; Carbohydrate Grams 35; Protein Grams 18; Cholesterol mg 28; Sodium mg 332.
THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 9; Sodium Points 14; Fiber Points 1; Carbohydrate Points 2½; Cholesterol Points 3.