Fettuccine Carbonara With Fried Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 large eggs
• 2/3 cup grated parmesan cheese
• 1/3 cup grated pecorino romano cheese
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ground black pepper
• 4 ounces thinly sliced pancetta, finely chopped (italian bacon)
• 12 ounces egg fettuccine
• 1 bunch broccoli rabe, rapini

Recipe

• 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.
• 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 crisp-tender 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.
• 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.