Preparation
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FINELY DICE THE PANCETTA and saute it gently with the onion and chile
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in the butter and olive oil until pancetta is rendered and the onion
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soft, about 10 minutes. Discard chile. Beat the eggs with the 2
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cheeses, 1/2 teaspoon salt, several grindings of black pepper and the
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parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon
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salt and put in the pasta. When pasta is still slightly underdone,
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drain it and add it to the pan with the pancetta. Over low heat, toss
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thoroughly to coat the pasta with the oil and butter. Off heat, stir
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in the egg-cheese mixture and toss vigorously. Serve at once.
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Health Nutrition Facts
per serving
| Calorie | 546.52 |
| Protein | 21.84g |
| Fat | 10.75g |
| Water | 51.84g |
| Sodium | 1203.83mg |
| Cholesterol | 182.32mg |
| Carbohydrates | 90.59g |
| Fiber | 3.97g |
| Vitamin A | 1064.64IU |
| Vitamin C | 7.61mg |
| Calcium | 170.68mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 80 minutes of Bicycling at 12 mph |
| |  | 75 minutes Walking at 4 mph |
| |  | 26 minutes Runing at 10 mph |
| |  | 66 minutes Swimming at 50 yards/minute |
| |  | 78 minutes Playing Tennis (Single) |
| |  | 66 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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