Category : General

Yield: 4 Servings

Ingredients (Help):
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti

FINELY DICE THE PANCETTA and saute it gently with the onion and chile
in the butter and olive oil until pancetta is rendered and the onion
soft, about 10 minutes. Discard chile. Beat the eggs with the 2
cheeses, 1/2 teaspoon salt, several grindings of black pepper and the
parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon
salt and put in the pasta. When pasta is still slightly underdone,
drain it and add it to the pan with the pancetta. Over low heat, toss
thoroughly to coat the pasta with the oil and butter. Off heat, stir
in the egg-cheese mixture and toss vigorously. Serve at once.

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