Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 10 oz Pancetta
- 1 Hot red chili pepper -
- Finely chopped - not seeds
- 1 1/4 lb Spaghetti
- 6 tb Grated percorino cheese
- Salt and freshly ground
- 6 Egg yolks
- 3 tb Freshly grated Parmesan
Preparation
PREPARATION: Combine the pancetta and the chili pepper in a skillet and cook over low heat until some of the fat has melted. Increase the heat and cook until the pancetta browns. Bring a large pot of salted water to boil and cook the spaghetti in it until al dente. Drain, reserving 1/2 cup spaghetti cooking water . Transfer to serving dish. Mix the percorino with the cooking water. Mix in the egg yolks with a fork, then add a little salt and plenty of pepper. Take the pancetta mixture and put on the spaghetti. Add the egg mixture and toss well. Sprinkle with parmesan and serve. Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen
