Recipe - Penne Carbonara

One half pound Pancetta; chopped
One half pound Penne pasta; dry
4 Eggs; beaten
1/3 cup Pecorino cheese; grated
1/3 cup Parmesan cheese; grated
Salt
Freshly ground black pepper

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 Italianstyle bacon. Pecorino Romano
is an Italian hard cheese made from Goat's milk. Best substitute is
Parmesan.

MCRECIPE@MASTERCOOK.COM

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