*  Exported from  MasterCook  *
 
                          RIGATONI ALLA CARBONARA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Pancetta
      1/4   c            Chopped onion
    1       sm           Dried red chile
    3       tb           Butter
    3       tb           Olive oil
    4                    Eggs
      1/2   c            Grated Parmesan cheese
      1/2   c            Grated pecorino
    1       tb           Salt
      1/2   ts           Salt
                         Freshly ground black pepper
    1       tb           Chopped parsley
    1       lb           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 4-to-5 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 egg-cheese mixture
   and toss vigorously. Serve at once.
  
 
 
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