The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Pasta	4	Servings

INGREDIENTS

500	g	Thin spaghetti; rotini or equivalent pasta
30	ml	Olive oil
250	g	Pancetta or bacon
1	md	Yellow onion (chopped)
125	ml	Cold water
60	ml	Dry Italian white wine
4		Eggs
60	ml	Heavy cream
100	g	Parmesan cheese (grated)

INSTRUCTIONS

Date: Sun, 11 Feb 1996 14:01:28 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Byron Howes North Carolina Education Computing Service, Rese
1. Put large bowl in oven to warm at lowest possible setting.
2. Soak chopped onion in cold water for 15 minutes to reduce pungency.
3. Chop Pancetta or bacon into 5mmx2cm strips.
4. Beat eggs and cream together with a fork. Add 50 g parmesan cheese to
the mixture.
5. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the
meantime... 6 . Dry onions and saute with pancetta or bacon in olive oil
until onions are barely translucent.
7. Add wine and reduce heat when initial boiling ceases. Meat should not be
crisp.
8. When pasta is cooked, drain, but .I do not wash. .S
9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream
and cheese mixture so that heat from pasta cooks eggs.
10. Add meat, onions and wine without draining fat and toss until
thoroughly mixed.
11. Sprinkle remaining cheese to taste, toss and serve immediately.
Author's Notes: My wife and I had the pleasure of staying at the Villa
Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of
Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the
villa, served us excellent Italian farm meals for a week, each meal being
more delicious than the last. This dish was the gastronomic highlight of
our stay.
Pasta should be cooked al dente so that it offers resistance to the teeth
without crunching. Fresh pasta is desirable (dried pasta is a poor
imitation of the real thing.) Pasta should be used immediately when done so
as to stop its internal cooking. If both portions of the recipe cannot be
completed at the same time, the meat and onion mixture should finish first.
I have made a very successful variation on this using hot country sausage.
Make sure the sausage is fairly lean if you try it, however. All of the
quantities are adjustable, and may depend on the kind of pasta or meat you
use. Too much cream will cause the egg mixture to separate from the pasta
and meat. Too little cream will essentially give you scrambled eggs and
bacon with pasta.
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
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