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Fettuccine Carbonara with Fried Eggs
- 8 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 ounces thinly sliced pancetta (Italian bacon), finely chopped
- 12 ounces egg fettuccine
- 1 medium bunch broccoli rabe (rapini), cut into 1/2-inch pieces
Directions:View on Bon Appetit
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