*  Exported from  MasterCook  *
 
                              Penne Carbonara
 
 Recipe By     : Frugal Gourmet 'Cooks Three Ancient
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Pound         Pancetta -- chopped
      1/2  Pound         Penne pasta -- dry
    4                    Eggs -- beaten
      1/3  Cup           Pecorino cheese -- grated
      1/3  Cup           Parmesan cheese -- grated
                         Salt
                         Freshly ground black pepper
 
 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 Italian-style bacon. Pecorino Romano is an Italian
 hard cheese made from Goat’s milk. Best substitute is Parmesan. 
 
 The Frugal Gourmet   Jeff Smith
 
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