*  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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