Lunch Dinner



  • Eggland’s Best® Eggs
  • 1 pound whole wheat pasta
  • 2 tablespoons extra virgin olive oil
  • 1/4 pound pancetta, chopped
  • 1 teaspoon seasoned salt
  • 4 cloves garlic, chopped
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup Parmesan cheese (extra for garnish)
  • 1/4 cup fresh parsley for garnish


  • In a large pot, bring water for pasta to a rolling boil. Add pasta and stir.
  • Cook pasta to al dente (firm, but not too undercooked) for 10-12 minutes.
  • While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan.
  • Add pancetta and cook until browned (approximately 3 minutes).
  • Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir.
  • In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside.
  • Adding the water will temper the eggs, and keep them from becoming scrambled when added to the pasta.
  • Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1-2 cups of pasta cooking liquid.
  • Add egg mixture while tossing rapidly with tongs or a large fork, to keep eggs from cooking.
  • Remove pan from heat and add cheese and salt and pepper to taste.
  • Continue to toss pasta until cheese is melted and incorporated, and egg mixture thickens (approximately 2 minutes).
  • Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick to your liking.
  • Serve with extra grated Parmesan cheese and fresh parsley.

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