1/2 pound bacon or pancetta (cut into 1/2" pieces)
1/2 pounds pasta (fettucini)
1 pasteurized egg (equivalent
of 1 egg, pasteurized)
1/4 cup Parmesan cheese
1/4 cup pecorino cheese (all Parmesan if you can not find pecorino)
1/4 cup heavy cream at room temperature
3 tbsp butter or olive oil (or mixture of two)
2 tsp Red Wine Vinegar
1 clove Garlic (minced)
1 1/2 to 2 T parsley, chopped
1 small onion, diced
1 portobella mushroom
optional 1 tsp Crushed Red Pepper
(or more to taste)
1 tbsp Black Pepper (or more to taste)
Bring a large pot of water to a boil while cooking the bacon.
Cook the bacon until most of the fat has cooked out and the bacon just starts to get crisp (don't let the bacon get crisp enough to crumble). Drain the fat. Add the butter or olive oil, onion, mushroom, garlic, parsley and black pepper. Contunue cooking for 3 to 5 more minutes.
Add the pasta to the water and cook as directed.
Meanwhile, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is done).
While the sauce is thickening (and the pasta cooking) thoroughly mix the eggs with the grated cheese.
When the pasta is done, drain, and put in serving bowl. Add the egg
and cheese mixture and toss. While tossing, add the bacon and cream sauce.
Garnish
HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.
SERVE a tomato salad with the pasta. It is a delightfully refreshing
complement to this sauce.