lunedì 16 marzo 2009


First course

1 lb Spaghetti
4 oz Italian pancetta or prosciutto crudo, julienne cut
2 eggs
2 oz Parmesan, grated
1/2 cup of heavy cream
Salt and pepper

Put a large pot with water to a boil; when it boils add salt and spaghetti, stir.
In a big skillet over medium heat put the pancetta and cook it, throw away the extra grease.
In the meantime, in a bowl, beat eggs with cream, salt and pepper and add the parmesan; mix well to combine.
When the spaghetti are "al dente", drain them and put them in the skillet with pancetta, stir and add the eggs; mix quickly and serve immediately.
Serves 4.

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