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Penne Carbonara
Recipe By : Frugal Gourmet 'Cooks Three Ancient
Serving Size : 6 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1/2 Pound Pancetta -- chopped
1/2 Pound Penne pasta -- dry
4 Eggs -- beaten
1/3 Cup Pecorino cheese -- grated
1/3 Cup Parmesan cheese -- grated
Salt
Freshly ground black pepper
Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain
and return to the pot. Add bacon pancetta, along with its fat, eggs,
both cheeses, and pepper. Cook over very low heat, stirring constantly.
Keep papsta moving in pot so that the eggs do not scramble. You may
have to take the pot off the heat now and then. A thin sauce should
form on the noodles. Serve immediately.
Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian
hard cheese made from Goat's milk. Best substitute is Parmesan.
The Frugal Gourmet Jeff Smith
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