| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Molto04 |
4 |
servings |
INGREDIENTS
| 1/2 |
md |
Onion; finely chopped |
| 4 |
oz |
Pancetta; chopped 1/4. cubes |
| 4 |
oz |
Cream |
| 4 |
|
Eggs |
| 1/2 |
c |
Freshly-grated pecorino cheese; divided |
| 1 |
lb |
Spaghetti # 5 Barilla |
| 4 |
tb |
Freshly-ground black pepper |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. Place onion and
pancetta in a 12-inch to 14-inch saute pan and cook over medium heat until
both onions and pancetta are translucent, about 8 to 10 minutes. Add cream
and cook 1 minute Separate eggs, being careful to keep yolks whole. Cook
spaghetti according to package instructions and drain well. Put hot pasta
into pan and toss over medium heat until coated. Add 1/4 cup pecorino and
stir through. Remove from heat and vigorously stir in egg whites. Divide
among 4 plates and top each with 1 yolk. Divide remaining grated cheese and
black pepper and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5716 broadcast 02-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-14-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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