| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Neapolitan |
Pasta, Cream sauce |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghettini |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Pancetta; or bacon |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Cold water |
| 1/4 |
c |
Dry italian white wine |
| 4 |
|
Eggs |
| 4 |
tb |
Heavy cream |
| 8 |
tb |
Fresh parmesan cheese; grated |
INSTRUCTIONS
1. Put large bowl in oven to warm.
2. Soak chopped onion in cold water for 15 minutes.
3. Chop Pancetta or bacon into 1 inch pieces.
4. Beat eggs and cream together with a fork. Add 4 tablespoons of the
parmesan cheese to the mixture.
5. Bring water to a boil; add pasta
6. Dry onions and saute in olive oil with pancetta or bacon until onions
are translucent.
7. Add wine; let come to a boil; reduce heat. Meat should not be crisp.
8. Drain pasta - do not rinse.
9. Remove warm bowl from oven, put pasta in it and toss with egg/cream
mixture while the pasta and bowl are still warm. The heat from the pasta
will cook the eggs.
10. Add meat/onion mixture and toss well.
Posted to recipelu-digest Volume 01 Number 562 by RecipeLu
<recipelu@geocities.com> on Jan 19, 1998
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