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Anyone who has ever attended an Italian Christmas knows that if you leave hungry it will be your own fault. One thing that they put above all others during the Holidays is the more food the better. I learned to cook from two wonderful Italian chefs by the names of Romeo Lupinacci and his brother Joe. Sadly Romeo has passed away, but the things that he taught me about cooking will stay with me forever. This recipe was one of the first that they taught me to make and for anyone who likes pasta this makes a great side dish.

1 pound fettuccine

5 oz. Pancetta(Italian bacon) You can also use a very lean cut of American bacon cut into 1/2 inch wide strips.

3 cloves of garlic, cut into halves

1/4 C white wine or chicken broth

1/3 C heavy cream

1 large egg

1 egg yolk

2/3 C freshly grated parmesan or Romano cheese, divided

1 Tbsp fresh parsley

1/8 tsp white pepper

Using a large pan, cook pasta using package directions until al dente(tender but still firm0 Remove from heat and drain. Rinse in warm water add about 1 tbsp of cooking oil to prevent pasta from sticking, stir and return to pan.

In a skillet saute pancetta or American bacon and garlic over medium to low heat until bacon is light brown and garlic begins to becom transparent about 5 minutes. Reserve 3 Tbsp of pan drippings in skillet with the cooked bacon and discard garlic and the remaining drippings.

Add wine or chicken broth to the bacon mixture and cook over medium heat until liquid is almost evaporated, usually about 3 to 5 minutes. Stir in cream and cook for 3 or 4 more minutes. Remove from heat.

Whisk together egg and egg yolk in a double boiler over simmering water. You may have to adjust heat to maintain water at just a simmer. Using a wire whisk to stir, add cheese and white pepper to mixture and cook until it begins to thicken slightly.

Pour bacon mixture over pasta and heat just a bit. Stir in the egg mixture and toss pasta making sure that it is well coated. Serve with the remaining cheese sprinkled on top.


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