1/2 lb Pancetta, chopped
1/2 lb Penne pasta, dry
4 Eggs, beaten
1/3 cup Pecorino cheese, grated
1/3 cup Parmesan cheese, grated
Salt
Freshly ground black pepper
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Date: Sun, 11 Feb 1996 10:51:55 EST
From: AKSC87A@prodigy.com (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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.
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