MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti Alla Carbonara
 Categories: Publication, Pasta, Italian
      Yield: 4 Servings

      2 tb Extra virgin Olive oil
      6 oz Pancetta or Guanciale cut
           Into pieces 1" long by
    1/8    " thick
      3    Whole eggs
    1/2 c  Freshly grated Pecorino
           Romano
           Peppermill with whole black
           Peppercorns
      1 tb Kosher salt
      1 lb Spaghetti

  Heat the olive oil in a large heavy-bottomed saucepan over medium
  flame. Add the pancetta and cook slowly until crisp and just lightly
  browned, about 15 minutes. Remove the pan from the heat and set aside.

  Beat the eggs together in a bowl large enough to easily hold all the
  pasta. Add the cooked pancetta and, if you like, some or all of the
  rendered pancetta fat. Stir in the Pecorino Romano and add at least
  6-8 turns of the pepper mill. Set aside in a warm place.

  Bring 1 gallon of water to a boil and add the salt. Plunge the
  spaghetti into the boiling water and cook until al dente. Drain the
  spaghetti into a colander and then immediately toss into the bowl
  with the egg, pancetta and cheese mixture. Stir the spaghetti well to
  both cook the egg and coat the pasta, and serve immediately in heated
  bowls. Top with grated Pecorino Romano.

  Yield: 4 servings

  MICHAEL ROMANO SOURCE: Chef du Jour Cooking Show Copyright 1997, TV
  FOOD NETWORK SHOW#DJ9270 Format by Dave Drum - 19 August 98 From:
  Dave Drum Date: 21 Aug 98

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