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Fettuccini Carbonara

sophiniesom:

Amount Per Serving Calories: 571 | Total Fat: 25.7g | Cholesterol: 157mg

Ingredients:

• 4 large eggs
• 2/3 cup grated Parmesan cheese
• 1/3 cup grated Pecorino Romano cheese
• 2 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 4 oz thinly sliced bacon, finely chopped
• *1/4 pound precooked diced pork tenderloin (or any leftover pork chop or similar thing could do)
• 12 oz fettuccine noodles
• 1 bunch broccoli, stem diced, florets picked into pinky-tip-sixed pieces

*optional

Directions:

1. Set a pot of water to boil for the noodles. Whisk together eggs, cheese, garlic and pepper in a medium bowl and set it aside.
2. Fry up bacon on medium heat in a skillet until it starts to crips and add diced pork into same pan. Finish cooking until bacon is crisp and pork is heated through. Remove with slotted spoon to paper towel-lined plate to soak up some of the grease.
3. Boil pasta, and halfway through cooking, add in broccoli. Cook until broccoli is bright green and crisp and pasta is tender. Drain, but reserve about a half cup of pasta water. Place pasta and broccoli back in pot, but do not return to hot burner. Immediately add egg-cheese mix, pork, 1/4 cup of pasta water and toss. Add a little bit more water as needed to moisten.