Carbonara Couscous

• 1 cup Dry Israeli (pearl) Couscous
• 1 Tablespoon Butter
• 5 ounces, weight Pancetta
• 5 leaves Basil
• 1/2 cups Parmesan
• 1 teaspoon Black Pepper
• 2 whole Eggs (plus 2 Additional If Desired For Side Dish Size Portions)

1. Makes 2 entree portions or 4 side dish portions.
2. Cook couscous according to package directions.
3. In a separate pan, melt the butter over medium-high heat.
4. Add the pancetta and cook until browned; do not drain, add to the couscous.
5. Chop basil leaves, add to the couscous along with Parmesan and pepper, stir to combine.
6. Poach eggs in simmering water.
7. Distribute couscous equally among dishes, top with poached egg, serve warm.

couscous, butter, basil, parmesan, black pepper, eggs

Taken from tastykitchen.com/recipes/main-courses/carbonara-couscous/ (may not work)