Step 1
In a bowl, whisk together eggs, egg yolks, cheese, parsley, and pepper; set aside.
Step 2
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot.
Step 3
Meanwhile, in a skillet, cook pancetta for about 3 minutes or until slightly crisp. Remove skillet from heat and add pasta. Pour in egg mixture and toss for about 30 seconds or until pasta is coated well. Sprinkle with more cheese if desired.
Top 5 Nutrients: Selenium ≥128%DV, Folate ≥99%DV, Thiamin ≥78% DV, Niacin ≥68%DV, Pantothenate ≥50%DV.
Step 1
In a large bowl dissolve sugar into water. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Whisk in butter and salt. Stir in flour until ragged dough forms. Scrape out onto floured surface and knead, adding additional flour until soft smooth dough forms.
Step 2
Place in greased bowl and cover with plastic wrap and let stand for about 1 hour or until doubled in bulk. Once dough has risen, punch down dough and divide into 20 little balls, set aside.
Step 3
Preheat oven to 375ºF (190ºC).
Step 4
Garlic Butter: In a small microwaveable bowl, combine butter, garlic, parsley and salt. Melt and stir together. Brush some of the garlic butter all over 9 inch (23 cm) cast iron skillet.
Step 5
Press each ball out and brush with some of the garlic mixture. Place 1 tbsp (15 mL) of the gouda cheese in the centre and press edges together to shape into a ball to seal. Repeat with remaining ingredients.
Step 6
Place stuffed cheese balls into prepared skillet. Brush remaining melted butter mixture all over dough balls and sprinkle remaining gouda and mozzarella cheeses in between and all over dough balls.
Step 7
Bake for about 20 minutes or until golden brown and cheese is bubbly. Let cool slightly before pulling apart.
Top 5 Nutrients: Selenium ≥13%DV, Niacin ≥11%DV, Vitamin B12 ≥10% DV, Calcium 9%DV, Vitamin A 9%DV