| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta, Italian |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Pancetta |
| 1/4 |
c |
Chopped onion |
| 1 |
sm |
Dried red chile |
| 3 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 4 |
|
Eggs |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Grated pecorino |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
tb |
Chopped parsley |
| 1 |
lb |
Imported Italian spaghetti |
INSTRUCTIONS
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in
the butter and olive oil until pancetta is rendered and the onion soft,
about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2
teaspoon salt, several grindings of black pepper and the parsley. Bring
4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain it and add it to the
pan with the pancetta. Over low heat, toss thoroughly to coat the pasta
with the oil and butter. Off heat, stir in the egg-cheese mixture and toss
vigorously. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”