1/4 lb Pancetta (Italian style bacon) cut in 1-inch lengths
3 tbsp Olive oil
1 medium Onion, finely chopped
1 lb Fettuccine, freshly made
1/2 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
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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, 1/2 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.
GENOA
S.E. BELMONT, PORTLAND.
WINE: GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>.
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