Penne with Bacon and Ham Recipe
Ingredients
| 1/4 pound of lean bacon, cut into 1-inch pieces | ||
| 3 medium-sized white onions, chopped | ||
| Cooked pasta | 1 pound, drained | |
| 2 tablespoons of broad leaf parsley, chopped | ||
| Fontina Cheese | 1 Cup (16 tbs), finley diced | |
| 2/3 cup of finely shredded ham, preferably prosciutto | ||
| Egg yolks | 2 , beaten | |
| Pepper flakes | 1/2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Romano cheese | 1 Cup (16 tbs), grated | |
Directions
In a trypan, cook the bacon until crisp; remove and drain on paper towels.
Cook the onions in the bacon fat until soft.
In a hot bowl, place the hot cooked pasta.
Add the bacon, onion, parsley, Fontina cheese, ham, egg yolks, red-pepper flakes, black pepper, and half of the grated cheese.
Toss well with two wooden forks.
Pass the remainder of the cheese at the table.
Cook the onions in the bacon fat until soft.
In a hot bowl, place the hot cooked pasta.
Add the bacon, onion, parsley, Fontina cheese, ham, egg yolks, red-pepper flakes, black pepper, and half of the grated cheese.
Toss well with two wooden forks.
Pass the remainder of the cheese at the table.
Chef
