Yield: 6 Servings
|½ pounds||Pancetta; chopped|
|½ pounds||Penne pasta; dry|
|4 \N||Eggs; beaten|
|⅓ cup||Pecorino cheese; grated|
|⅓ cup||Parmesan cheese; grated|
|\N \N||Freshly ground black pepper|
Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@... (MARY JO KNAPPER) Recipe By: Frugal Gourmet 'Cooks Three Ancient Cuisines Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain and return to the pot. Add bacon pancetta, along with its fat, eggs, both cheeses, and pepper. Cook over very low heat, stirring constantly. Keep papsta moving in pot so that the eggs do not scramble. You may have to take the pot off the heat now and then. A thin sauce should form on the noodles.
Serve immediately. Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian hard cheese made from Goat's milk. Best substitute is Parmesan.
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