INGREDIENTS

INSTRUCTIONS

Bring a large pot of salted water to boil. Drop in noodles. Cook 10
minutes, or until al dente. Drain, reserving 1/2 cup of pasta cooking
water.  In a bowl large enough to acommodate all the cooked noodles,
crack the  eggs. Add the cheese and a generous quantity of pepper. Mix
well with  a fork. Set aside.  In a saute pan, brown the bacon until
three-quarters done.  Remove bacon and set aside. Discard fat and clean
pan. Add bacon back  to pan. Cook until as done as you like. Add garlic
and chilies. Stir  quickly so as not to let garlic burn. Add wine and
butter. Let reduce  a bit. Remove pan from heat.  Place hot noodles and
bacon mixture into bowl with eggs, tossing  quickly so that the eggs
don't coagulate. Add 1/4 cup of the reserved  pasta water.  Noodles
should have a creamy consistency with just the right amount of  sauce
clinging to them. There should not be a pool of sauce in the  bowl. If
noodles look too dry, add more of the reserved pasta water,  a bit at a
time.  Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor,
1993;  Poverty Bay Publishing Co, Federal Way, Washington. ISBN#
0-936528-02-8  Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc
6/8/97  Recipe by: Ristorante Machiavelli, Seattle Posted to MC-Recipe
Digest  V1 #638 by Badams <adamsfmle@sprintmail.com> on Jun 08, 1997

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