Recipe - Rigatoni Alla Carbonara

3 ounce Pancetta
One fourth cup Chopped onion
1 small Dried red chile
3 tablespoon Butter
3 tablespoon Olive oil
4 Eggs
One half cup Grated Parmesan cheese
One half cup Grated pecorino
1 tablespoon Salt
One half teaspoon Salt
Freshly ground black pepper
1 tablespoon Chopped parsley
1 pound 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, 1/2
teaspoon salt, several grindings of black pepper and the parsley. Bring
4to5 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 eggcheese mixture and toss
vigorously. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini