Fettucine with Pancetta, Chard and Fried Egg 

Yield: 12 servings

Ingredients

  • 1 tbsp. olive oil
  • 4 oz. (1 cup) pancetta, diced
  • 8 oz. green chard (1 bunch), 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

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.

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