Recipe - Spaghetti Carbonara

10 ounce Pancetta
1 Hot red chili pepper
jalapeno red,
Finely chopped not seeds
1 One fourth pound Spaghetti
6 tablespoon Grated percorino cheese
6 Egg yolks
Salt and freshly ground
pepper
3 tablespoon Freshly grated Parmesan
cheese

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 One half 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 MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 08:54:38 +0100

From: Mary Ellen ldyspark@buffnet.net