Fill a 6 quart pot with
salted water to boil pasta. Bring to a boil while preparing other ingredients.
Slice bacon or pancetta
crosswise into half inch strips, and cook slowly in olive oil. Do not
let strips burn. The bacon should be well browned, but not burnt. Keep
warm over very low heat.
Separate egg whites
and yolks, reserving whites for another use. Put yolks in serving bowl
and mix lightly with milk or cream, parsley and the mixed cheeses.
Cook pasta to al dente
(firm to the bite), about 8 minutes for spaghetti. When cooked, drain
in a colander and add all at once to egg mixture. Toss rapidly until pasta
is coated with eggs which will cook from the heat of the pasta. Add bacon
and freshly milled black pepper. Toss again. Serve immediately.
Serves: 4 to 6
recipe from www.inmamaskitchen.com
Contributor: Diana Serbe-viola for Virginia Rosso more roman recipes