| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Pasta |
4 |
-6 serving |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 1/3 |
lb |
Pancetta; cut into thin strips |
| 3 |
sl |
Canadian bacon; roughly chopped |
| 1 |
c |
White wine |
| 1 |
tb |
Salt |
| 1 |
lb |
Dried spaghetti |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Parmigiano-reggiano; freshly grated |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Italian parsley; finely chopped |
INSTRUCTIONS
Heat butter and 2 tablespoons olive oil in skillet over medium heat. When
butter melts, add pancetta and Canadian bacon. Cook until pancetta is
browned but not crisp. Add white wine. Cook until wine reduces by half.
Set aside.
Cook spaghetti with remaining 1 tablespoon olive oil in plenty of salted
boiling water until al dente.
Meanwhile, beat egg yolks with 2 tablespoons Parmigiano-Reggiano, salt and
pepper in large bowl.
Drain spaghetti when cooked and immediately pour over egg-cheese mixture.
Add pancetta-Canadian bacon mixture. Toss, making sure to coat spaghetti
evenly.
Add remaining 2 tablespoons Parmigiano-Reggiano and Italian parsley. Toss
again and serve.
Contributor: Los Angeles Times
Posted to MM-Recipes Digest V4 #10 by jackelvis@moonlink.net on Mar 18,
1999
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