Fettuccine Carbonara With Fried Eggs

• large eggs↗8
• parmesan cheese2⁄3 cup

  grated

• pecorino romano cheese1⁄3 cup

  grated

• garlic cloves↗2

  minced

• fresh ground black pepper↗1⁄2 teaspoon
• pancetta↗4 ounces

  thinly sliced, Italian bacon

• egg fettuccine↗12 ounces
• broccoli rabe↗1

  rapini

Step-by-step instructions

1. 1

   Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

2. 2

   Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp‑tender and pasta is tender, about 3 minutes longer. Drain pasta‑broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta‑broccoli rabe mixture to pot (off heat). Immediately add egg‑cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

3. 3

   Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.