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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