Fettuccine with Pancetta, Chard and Fried Egg
Fettuccine with Pancetta, Chard and Fried Egg
0m total time
0M prep time
9 ingredients
12 servings
Rating
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Yield: 12 servings
Loading...Ingredients & Directions
Sauté the pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan.
Sauté chard in butter until tender. Season lightly with salt. Combine the chard and pancetta; set aside.
Cook fettuccine in salted boiling water just until al dente. Drain; toss with chard mixture.
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.
| olive oil | 1 tbsp. |
| pancetta, diced | 4 oz. (1 cup) |
| green chard, chopped | 8 oz. (1 bunch) |
| butter | 1 tbsp. |
| Salt, as needed | |
| fettucine noodles, uncooked | 2 lb., 4 oz. |
| large eggs | 12 |
| Grated Parmesan cheese, for garnish, as needed | |
| Cracked black pepper, for garnish, to taste |
Nutritional Info