With bacon, cream, eggs and cheese, this dish is a virtual heart attack on a plate. But it’s a delicious treat that’s worth the occasional splurge.
- Fresh Fettucine, 14 0unces
- Pancetta, about half a pound
- Heavy Cream, one cup
- 3 Eggs
- Freshly Grated Parmesan, one cup
- Crumbled Gorgonzola, one cup
- Yellow Onion
- Garlic, 4 or 5 cloves
- Coarse Ground Black Pepper
Put a big pot of water on to boil for the pasta. Mince the garlic.
Slice the onion into thin rings.
Grate the Parmesan.
Crumble the gorgonzola.
Arrange the pancetta in a large saute pan or skillet and cook over medium to medium-high heat, turning and stirring often.
Combine cream and eggs.
Whisk until well-blended.
Stir in cheeses and a bit of coarsely ground black pepper.
When the pancetta starts to get crispy, remove it from the pan and drain on paper towels.
Add onion and garlic to the pan and cook, stirring often.
Cook until the onions begin to carmelize. Turn off the heat.
In the meantime, cook the pasta.
Drain the pasta and dump it into the pan. Pour the cream and cheese mixture over the top.
Toss it all together until the fettucine is well coated.
Crumble the pancetta into the pan.
Stir again, just to mix. If it seems a bit dry, add a little of the pasta water.