February 1, 2012
Photo: American Egg Board
From: Chef Kiera Moritz, Steel Magnolias, Valdosta, GA (formerly of Pacci Ristorante, Atlanta). Yield: 12 servings.1 Tbsp. olive oil
1 cup pancetta, diced
1 bunch chopped green chard
1 Tbsp. butter
as needed, salt
2 lb., 4 oz. fettuccini noodles, uncooked
12 large eggs
as needed, grated Parmesan cheese for garnish
to taste, cracked black pepper for garnish
Saute pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan. Saute chard in butter until tender. Season lightly with salt. Combine chard and pancetta; set aside.
Cook fettuccini 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. fettuccini mixture in pasta bowl, top with friend egg and sprinkle with grated Parmesan and fresh black pepper. Serve immediately.
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