Friday, March 23, 2012
Recipe for two:
4 slices pancetta or bacon, chopped
1/2 red onion, chopped
1 T garlic, finely chopped
1 c parmesan cheese, grated
1 c Italian parsley, washed and chopped
1/2 c white wine
1/2 t chili flakes
First get the salted pasta water going, and while that's happening place some olive oil in a saute pan over medium high heat. When the oil's hot add the pancetta and cook until crispy brown. When done remove the pancetta from the pan. Note: If there was a lot of fat produced by the pancetta drain some of it and leave about 3 tablespoons in the pan, then add the onions, cook until soft.
While the onions are cooking, crack the eggs into a bowl and whisk. Set aside.
When the onions are done add the garlic and cook for a minute, then add the wine and reduce it down by half. Turn the heat down to low. The pasta should be done by now, before draining ladle about a half a cup of the hot water into the eggs and whisk. This will temper the eggs and stop them from scrambling when you add them to the pan.
Drain the pasta and return it to the pot and add some olive oil to coat. Stir the onions and add the chili flakes, eggs, cheese, pancetta, cook for about a minute then add the parsley. Pour the mixture over the pasta, stir and serve onto warm plates.
Bon Appetit! Chef Hobbes