Ingredients
- 4 eggs
- 3 pancetta
- 2 cheeses
- 1 chile (dried red)
- 1 black pepper (freshly ground)
- 1/2 pecorino (grated)
- 5 quarts water (boil)
- 1 lb imported italian spaghetti
- 3 tb butter
- 3 tb olive oil
- 1/2 c parmesan cheese (grated)
- 1/4 c onion (chopped)
- 1 tablespoon salt
- 1 tb salt
- 1 tb parsley (chopped)
- 1/2 teaspoon salt
- 1/2 ts salt
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.
