Rigatoni alla carbonara

Yield: 4 servings

Measure Ingredient
3 ounces Pancetta
¼ cup Chopped onion
1 small Dried red chile
3 tablespoons Butter
3 tablespoons Olive oil
4 Eggs
½ cup Grated Parmesan cheese
½ cup Grated pecorino
1 tablespoon Salt
½ teaspoon Salt
Freshly ground black pepper
1 tablespoon Chopped parsley
1 pounds 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, ½ 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.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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