2 Shallots chopped fine.
4 slices of Prosciuto chopped fine.
4 strips of bacon chopped fine.
2 tblsp of olive oil
2 tblsp of butter
1/2 cup chicken stock.
1/2 cup white wine
2 egg yolks
1/2 cup freshly grated parmagiano-reggiano cheese
1/2 pound angel hair
Heat Olive Oil and butter in Large Saute
Pan over Medium heat.
Add shallots, bacon and Prosciutto, cook until lightly browned.
Add wine and chicken stock, cook for 2 minutes over high heat.
Add cooked pasta, parmagianno, freshly ground pepper and egg yolk, stirring
vigorously over high heat until pasta is coated and creamy. Transfer to
individual plates and serve.