Title: Spaghetti Carbonara
Categories: None
Yield: 1 Servings

10 oz Pancetta
1 Hot red chili pepper -
-jalapeno red,
Finely chopped - not seeds
1 1/4 lb Spaghetti
6 tb Grated percorino cheese
6 Egg yolks
Salt and freshly ground
-pepper
3 tb Freshly grated Parmesan
-cheese

PREPARATION: Combine the pancetta and the chili pepper in a skillet and
cook over low heat until some of the fat has melted. Increase the heat and
cook until the pancetta browns.

Bring a large pot of salted water to boil and cook the spaghetti in it
until al dente. Drain, reserving 1/2 cup spaghetti cooking water . Transfer
to serving dish.

Mix the percorino with the cooking water. Mix in the egg yolks with a fork,
then add a little salt and plenty of pepper. Take the pancetta mixture and
put on the spaghetti. Add the egg mixture and toss well. Sprinkle with
parmesan and serve.

Posted to MC-Recipe Digest V1 #293

Date: Mon, 11 Nov 1996 08:54:38 +0100

From: Mary Ellen