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Dairy, Eggs Neapolitan Pasta, Cream sauce 4 Servings

INGREDIENTS

1 lb Spaghettini
2 tb Olive oil
1/2 lb Pancetta; or bacon
1 md Onion; chopped
1/2 c Cold water
1/4 c Dry italian white wine
4 Eggs
4 tb Heavy cream
8 tb Fresh parmesan cheese; grated

INSTRUCTIONS

1. Put large bowl in oven to warm.
2. Soak chopped onion in cold water for 15 minutes.
3. Chop Pancetta or bacon into 1 inch pieces.
4. Beat eggs and cream together with a fork. Add 4 tablespoons of the
parmesan cheese to the mixture.
5. Bring water to a boil; add pasta
6. Dry onions and saute in olive oil with pancetta or bacon until onions
are translucent.
7. Add wine; let come to a boil; reduce heat. Meat should not be crisp.
8. Drain pasta - do not rinse.
9. Remove warm bowl from oven, put pasta in it and toss with egg/cream
mixture while the pasta and bowl are still warm. The heat from the pasta
will cook the eggs.
10. Add meat/onion mixture and toss well.
Posted to recipelu-digest Volume 01 Number 562 by RecipeLu
<recipelu@geocities.com> on Jan 19, 1998

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