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Pasta di Solazzi Restaurant Spaghetti alla
1/2 lb. pancetta or bacon
2 T. olive oil
4 cloves garlic, crushed
1/4 C. dry white wine
salt to taste
1 pound spaghetti
1/4 C. pecorino Romano cheese
freshly ground black pepper
2 T. fresh parsley, chopped
Cut pancetta or bacon into small pieces. In sauté pan, heat oil; add garlic and sauté until golden. Discard garlic. Add pancetta and cook until crisp. Add wine and boil 1 minute; remove from heat.
Boil 6 quarts water and add 3 tablespoons salt. Add pasta. Crack eggs into serving bowl and beat lightly with cheese, pepper and parsley (reserve some parsley for garnish). When pasta is cooked, drain well and toss with cheese-egg mixture. Quickly reheat pancetta and pour over top. Mix again and serve.
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