| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Taste1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Pancetta piece |
| 4 |
|
Garlic cloves |
| 3 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Dry white wine |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Freshly-grated Romano |
| 1/2 |
c |
Freshly-grated Parmigiano-Reggiano |
|
|
A liberal grinding of black pepper |
| 2 |
tb |
Chopped parsley |
| 1 |
lb |
Cooked spaghetti; drained, hot |
INSTRUCTIONS
Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the
garlic in a small saute pan with the extra-virgin olive oil and saute until
it turns deep gold. Remove the garlic from the pan and put in the strips of
pancetta. Cook them until they begin to crisp on the edges. Add the wine.
Cook the wine down for 2 minutes. Break the eggs into a pasta serving bowl.
Beat them lightly with a fork. Then add the Romano, Parmigiano-Reggiano,
pepper and parsley. Mix thoroughly. Add drained, hot pasta to the bowl and
toss rapidly to coat the strands well. Add the Pancetta and wine. Toss
again and serve immediately. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4904 broadcast 11-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-26-1998
Recipe by: David Rosengarten
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