Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the
onion and chile in the butter and olive oil until
pancetta is rendered and the onion soft, about 10
minutes. Discard chile. Beat the eggs with the 2
cheeses, 1/2 teaspoon salt, several grindings of black
pepper and the parsley. Bring 4-to-5 quarts of water
to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain
it and add it to the pan with the pancetta. Over low
heat, toss thoroughly to coat the pasta with the oil
and butter. Off heat, stir in the egg-cheese mixture
and toss vigorously. Serve at once.
