Mezze Rigatoni con Pancetta i Cipolla Verde

[Jason Perlow]

Mezze Rigatoni con Pancetta i Cipolla Verde

Serves 2 as Main Dishor 4 as Appetizer.

This is a variation on Mamster's Pasta Bible Pasta.

• 1 pkg Mezze Rigatoni Pasta
  
• 1 bunch of scallions (green onion)
  
• 2 T butter
  
• 1/2 bunch of Italian (flat leaf) Parsley
  
• 2 beaten eggs
  
• 1/2 c grated parmigiano reggiano cheese
  
• salt to taste
  
• pepper to taste
  
• 1/4 lb chopped pancetta
  

Fill a stockpot with water and bring to boil.

While pot is heating up, Cook and brown 1/4 lb of chopped Pancetta in the pan in its own juices for 5 minutes on medium heat, then add the chopped scallions and butter and cook for 12 minutes on low heat.

Cook the pasta in boiling water (salted) for 8 minutes.

Transfer contents of pan to a plastic or metal mixing bowl. Let cool until merely warm (5 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the beaten eggs, a LOT of cracked pepper, parsley, and cheese. Toss with the pasta and then serve.

Keywords: Appetizer, Dinner, Main Dish, Intermediate, Italian, Pasta, Pork

( RG170 )