"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
SALT AND PEPPER TO TASTE 1 # PASTA SUCH AS SPAGETTI OR RIGATONI 1/4 CUP OLIVE OIL 1/4 # PANCETTA [ITALIAN BACON] CHOPPED 1 TSP RED PEPPER FLAKES 5 TO 6 GARLIC CLOVES CHOPPED 1/2 CUP DRY WINE 3 LARGE EGG YOLKS GRATED ROMANO CHEESE FRESH PARSLEY FOR GARNISH
šPUT A ALRGE POT OF WATER TO BOIL. ADD ALIBERAL SALT AND PASTA. COOK TO AL DENTA, ABOUT 8 MINUTES 2. HEAT A LARGE SKILLET OVER MED HEAT. ADD OLIVE OIL AND PANCETTA. BROWN ABOUT 2 MIN. ADD RED PEPPER FLAKES AND GARLICCOOK ABOUT 3 MINUTES MORE. ADD WINE AND STIR UP ALL THE PAN DRIPPINGS 3. IN A SEPERATE BOWL BEAT EGG YOUKS THEN ADD 1/2 CUP OF PASTA COOKING WATER. THIS TEMPERS THE EGGS AND KEEP THEM FROM SCRAMBLING WHEN ADDED TO THE PASTA. 4. DRAIN THE PASTA WELL AND ADD IT DIRECTLY TO THE SKILLET WITH PANCETTA AND OIL. POUR THE EGG MIXTURE OVER THE PASTA. TOSS RAPIDLY TO COAT THE PASTA WITHOUT COOKING THE EGG. RMOVE PAN FROM HEAT AND ADD A BIG HANDFUL OF CHEESE. CONTINUE TO TOSS AND TURN THE PASTA UNTIL IT SOAKS UP THE EGG MIXTURE AND THICKENS. 1 TO 2 MIN GARNISH W/ PARSLEY AND EXTRA CHEESE
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.