Posted at http://mynew30.blogspot.com
Couple pinches of kosher salt
Five turns of the pepper grinder
1 tablespoon of dried parsley
1/2 cup grated Parmesan
2 egg yolks
1/2 pound Barilla angel hair pasta
Big pinch of salt for the pasta water
1 tablespoon olive oil
1 (4 ounce) package of pancetta, chopped*
1 large clove of garlic, minced
Once it's time to put this together, you need to move fast so as not to have scrambled eggs on your hands, so best to have everything in bowls ready to go.
Put a pot of water on to boil for the pasta. Meanwhile, mix together the salt, pepper, parsley and Parmesan in a small bowl; set aside. Beat the egg yolks in a separate bowl; set aside. Mince the garlic.
Cook the pasta to al dente, or so that it has just a little bite to it. Don't want mushy pasta!
Meanwhile, heat the olive oil over medium heat and saute the pancetta until crisp. Remove and set aside. Saute the garlic in the drippings just before you drain the pasta, but don't burn the garlic!
Drain the pasta and immediately place it into the pot with the garlic; toss. Add the seasonings and cheese; toss. Remove the pan from the heat, add eggs and keeping stirring and tossing until everything is well blended.
*Can substitute regular bacon also.
Note: Although the hot pasta cooks the egg yolk, a caution is extended to children, the elderly and those with compromised immune systems, who may want to avoid dishes using raw eggs.
