Yield: Makes 4 servings
The fried eggs add extra unctuousness to a clever carbonara.
- 8 large eggs
- 2/3 cup grated Parmesan cheese
- 1/3 cup grated Pecorino Romano cheese
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
- 12 ounces egg fettuccine
- 1 medium bunch broccoli rabe (rapini), cut into 1/2-inch pieces
- 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.
- 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.
- 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.
Source: Bon Appétit, January 2009