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Fettucine Carbonara w Fried Eggs
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| 8 lg | eggs |
| 2/3 c | grated Parmesan |
| 1/3 c | grated pecorino roman |
| 2 garlic cloves minced | |
| 1/2 t | pepper |
| 4 oz | thinly sliced pancetta, finely chopped |
| 12 oz | egg fettucine |
| 1 med | bunch broccoli Rabelais cut into 1, 2" pieces |
Whisk 4 eggs, both cheeses, garlic, and 1/4 t pepper in med bowl and set aside.
Cook pancetta in skillet over med heat until crisp. Transfer to small bowl w slotted spoon and reserve drippings.
Cook pasta in lag pot until almost tender. Add broccoli Rabe and cook about 3 more minutes until crisp tender. Drain mixture reserving 1/2 c liquid. Return mixture to pot(off heat). Immediately add egg-cheese mixture, pancetta and 1/4 c cooking liquid. Toss and season w salt and pepper. Cover and keep warm.
Heat skillet with drippings over med heat. Crack 4 remaining eggs into skillet. Sprinkle w salt and pepper. Cook until whites are set but yolks are soft.
Top pasta with eggs and serve.
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