| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Pasta | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Pancetta (Italian style bacon) cut in 1-inch lengths |
| 3 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 1 | lb | Fettuccine; freshly made |
| 1/2 | c | Chopped parsley |
| 1 | c | Finely diced Fontina cheese |
| 1 | c | Freshly grated imported Italian Parmesan cheese |
| 2 | Egg yolks; lightly beaten | |
| Salt and freshly ground black pepper | ||
| Hot red pepper flakes |
INSTRUCTIONS
TIP: Since this moves quickly, have all ingredients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individual portions. 1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain. 2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed. 3. Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. 4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on contact. 5. Add salt, freshly ground pepper & red pepper flakes to taste. 6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill. GENOA S.E. BELMONT, PORTLAND. WINE: GATTINARA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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