| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pancetta; chopped |
| 1/2 |
lb |
Penne pasta; dry |
| 4 |
|
Eggs; beaten |
| 1/3 |
c |
Pecorino cheese; grated |
| 1/3 |
c |
Parmesan cheese; grated |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 10:51:55 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Recipe By: Frugal Gourmet 'Cooks Three Ancient Cuisines
Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain and
return to the pot. Add bacon pancetta, along with its fat, eggs, both
cheeses, and pepper. Cook over very low heat, stirring constantly. Keep
papsta moving in pot so that the eggs do not scramble. You may have to take
the pot off the heat now and then. A thin sauce should form on the noodles.
Serve immediately. Note: Pancetta is Italian-style bacon. Pecorino Romano
is an Italian hard cheese made from Goat's milk. Best substitute is
Parmesan.
MC-RECIPE@MASTERCOOK.COM
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