Ingredients

Quantity

Method

 

Pancetta (or bacon) Chopped

Diced Onion

Chicken Stock

Linguine

Parmesan Cheese

Eggs

 

4 oz

2 Tbsp

4 oz

1 Lb

1 Cup

2

 

Sautee the bacon in a little olive oil, when ½ done add the onion and sautee until translucent. Start to cook the linguine in another pot with salted water. (Remember the wider and flatter the noddle the more chance it will stick together, stir often.)You do not want to brown the onion too much. Add the chicken stock and wait for the pasta to cook. While you are waiting, beat the eggs with ¾ of the parmesan cheese. When the pasta is cooked, drain well and add it to the chicken stock. Bring that mixture to a boil. Turn off the heat and stir in the egg/parmesan mixture. This will make the pasta “creamy”. Garnish with a little extra cheese. If the pasta sauce is too thin then add a little more cheese.