Fettuccine with Pancetta, Chard and Fried Egg

Fettuccine with Pancetta, Chard and Fried Egg
  • 0M Total Time

  • 0M Prep Time

  • 9 Ingredients

  • 12 Servings

Yield: 12 servings

Ingredients and Directions


  1. Sauté the pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan.

  2. Sauté chard in butter until tender. Season lightly with salt. Combine the chard and pancetta; set aside.

  3. Cook fettuccine in salted boiling water just until al dente. Drain; toss with chard mixture.

  4. For each serving, fry each egg in a pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Place 4 oz. fettuccine mixture in pasta bowl, top with fried egg and sprinkle with grated Parmesan and fresh black pepper. Serve immediately.


  • 1 tbsp. olive oil
  • 4 oz. (1 cup) pancetta, diced
  • 8 oz. (1 bunch) green chard, chopped
  • 1 tbsp. butter
  • Salt, as needed
  • 2 lb., 4 oz. fettucine noodles, uncooked
  • 12 large eggs
  • Grated Parmesan cheese, for garnish, as needed
  • Cracked black pepper, for garnish, to taste

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.