Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 pound pancetta - Italian style

  3. bacon - cut in 1-in. lengths

  4. 3 tablespoons olive oil

  5. 1 medium onion -- finely chopped

  6. 1 pound fettuccine -- freshly made

  7. 1/2 cup chopped parsley

  8. 1 cup finely diced fontina

  9. cheese

  10. 1 cup freshly grated imported

  11. Italian parmesan cheese

  12. 2 egg yolks -- lightly beaten

  13. salt and freshly ground

  14. black pepper

  15. hot red pepper flakes

Instructions Jump to Ingredients ↑

  1. TIP: Since this moves quickly, have all ingre- dients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individual portions.

  2. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon and place on paper towel to drain.

  3. Pour off most of fat from pan. Add olive oil and cook onion until tender and browned. Set aside until needed.

  4. Cook fettuccine until just done. Drain thor- oughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl.

  5. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, and yolks. Toss. The heat of the pasta will cook raw eggs on con- tact.

  6. Add salt, freshly ground pepper and red pepper flakes to taste.

  7. Serve pasta at once. Pass remaining Parmesan cheese and a pepper mill.


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