| 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 <ldyspark@buffnet.net>
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