Yield: 6 Servings
|¼ pounds||Pancetta (Italian style bacon) cut in 1-inch lengths|
|3 tablespoons||Olive oil|
|1 medium||Onion; finely chopped|
|1 pounds||Fettuccine; freshly made|
|½ cup||Chopped parsley|
|1 cup||Finely diced Fontina cheese|
|1 cup||Freshly grated imported Italian Parmesan cheese|
|2||Egg yolks; lightly beaten|
|Salt and freshly ground black pepper|
|Hot red pepper flakes|
TIP: Since this moves quickly, have all ingredients ready, close at hand.
Have a hot dish for tossing and hot bowls to receive individual portions.
1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain.
2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed.
3. Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl.
4. Add onion, bacon, parsley, Fontina, ½ cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on contact.
5. Add salt, freshly ground pepper & red pepper flakes to taste.
6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.
S.E. BELMONT, PORTLAND.
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .