Categories: Pasta, Italian 
      Yield: 4 servings 
  
      3 oz Pancetta                          1/2 c  Grated pecorino 
    1/4 c  Chopped onion                       1 tb Salt 
      1 sm Dried red chile                   1/2 ts Salt 
      3 tb Butter                                   Freshly ground black pepper 
      3 tb Olive oil                           1 tb Chopped parsley 
      4    Eggs                                1 lb Imported Italian spaghetti 
    1/2 c  Grated Parmesan cheese          
  
  FINELY DICE THE PANCETTA and saute it gently with the onion and chile in 
  the butter and olive oil until pancetta is rendered and the onion soft, 
  about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 
  teaspoon salt, several grindings of black pepper and the parsley. Bring 
  4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the 
  pasta. When pasta is still slightly underdone, drain it and add it to the 
  pan with the pancetta. Over low heat, toss thoroughly to coat the pasta 
  with the oil and butter. Off heat, stir in the egg-cheese mixture and toss 
  vigorously. Serve at once. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK