Rigatoni Alla Carbonara

Recipe Ingredients

3 oz	85g	Pancetta
1/4 cup	15g / 0.5oz	Chopped onion
1 cup	237ml	Dried red chile (small)
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
4		Eggs
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/2 cup	118ml	Grated pecorino
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Salt
		Freshly ground black pepper
1 tablespoon	15ml	Chopped parsley
1 lb	454g / 16oz	Imported italian spaghetti

Recipe Instructions

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.

Source:
Bill Camarota

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