MMMMM----- Recipe via Meal-Master (tm) v8.06
 
       Title: Spaghetti Alla Carbonara
  Categories: Publication, Pasta, Italian
       Yield: 4 Servings
 
       2 tb Extra virgin Olive oil
       6 oz Pancetta or Guanciale cut
            Into pieces 1 long by
     1/8    " thick
       3    Whole eggs
     1/2 c  Freshly grated Pecorino
            Romano
            Peppermill with whole black
            Peppercorns
       1 tb Kosher salt
       1 lb Spaghetti
 
   Heat the olive oil in a large heavy-bottomed saucepan over medium
   flame. Add the pancetta and cook slowly until crisp and just lightly
   browned, about 15 minutes. Remove the pan from the heat and set aside.
 
   Beat the eggs together in a bowl large enough to easily hold all the
   pasta. Add the cooked pancetta and, if you like, some or all of the
   rendered pancetta fat. Stir in the Pecorino Romano and add at least
   6-8 turns of the pepper mill. Set aside in a warm place.
 
   Bring 1 gallon of water to a boil and add the salt. Plunge the
   spaghetti into the boiling water and cook until al dente. Drain the
   spaghetti into a colander and then immediately toss into the bowl
   with the egg, pancetta and cheese mixture. Stir the spaghetti well to
   both cook the egg and coat the pasta, and serve immediately in heated
   bowls. Top with grated Pecorino Romano.
 
   Yield: 4 servings
 
   MICHAEL ROMANO SOURCE: Chef du Jour Cooking Show Copyright 1997, TV
   FOOD NETWORK SHOW#DJ9270 Format by Dave Drum - 19 August 98 From:
   Dave Drum Date: 21 Aug 98
 
 MMMMM