(linguine is a pasta similar to spaghetti but flat, the sauce adheres better)
These amounts will feed 4 You will need:
1/4 pound pancetta, cut into thin strips (you could use bacon) 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, minced 1/2 cup red wine 1/2 teaspoon fresh-ground black pepper 2 eggs 1/2 cup grated Parmesan cheese, plus more for serving 6 ozs frozen peas or small frozen broccoli florets (optional) 1/2 teaspoon salt 3/4 pound linguine - break the sticks in half before putting in the saucepan 2 tablespoons chopped fresh parsley
In a small frying pan, heat the oil and butter over moderate heat. Add the pancetta/bacon and cook until brown. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. If using one of the green vegetables add for the last few minutes of cooking the pasta. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan, use a potato peeler instead of a grater for the cheese over the top Serve this with a basket of Italian Bread, you will find the recipe by Mariaoh on this site.