| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 10 | oz | Pancetta |
| 1 | Hot red chili pepper – jalapeno red, | |
| Finely chopped – not seeds | ||
| 1 1/4 | lb | Spaghetti |
| 6 | tb | Grated percorino cheese |
| 6 | Egg yolks | |
| Salt and freshly ground pepper | ||
| 3 | tb | Freshly grated Parmesan cheese |
INSTRUCTIONS
PREPARATION: Combine the pancetta and the chili pepper in a skillet and cook over low heat until some of the fat has melted. Increase the heat and cook until the pancetta browns. Bring a large pot of salted water to boil and cook the spaghetti in it until al dente. Drain, reserving 1/2 cup spaghetti cooking water . Transfer to serving dish. Mix the percorino with the cooking water. Mix in the egg yolks with a fork, then add a little salt and plenty of pepper. Take the pancetta mixture and put on the spaghetti. Add the egg mixture and toss well. Sprinkle with parmesan and serve. Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <[email protected]>
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