Title: Rigatoni alla carbonara
 Categories: Pasta, Italian
      Yield: 4 Servings
 
      3 oz Pancetta
    1/4 c  Chopped onion
      1 sm Dried red chile
      3 tb Butter
      3 tb Olive oil
      4    Eggs
    1/2 c  Grated Parmesan cheese
    1/2 c  Grated pecorino
      1 tb Salt
    1/2 ts Salt
           Freshly ground black pepper
      1 tb Chopped parsley
      1 lb Imported Italian spaghetti
 
  FINELY DICE THE PANCETTA and saute it gently with the onion and chile
  in the butter and olive oil until pancetta is rendered and the onion
  soft, about 10 minutes. Discard chile. Beat the eggs with the 2
  cheeses, 1/2 teaspoon salt, several grindings of black pepper and the
  parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon
  salt and put in the pasta. When pasta is still slightly underdone,
  drain it and add it to the pan with the pancetta. Over low heat, toss
  thoroughly to coat the pasta with the oil and butter. Off heat, stir
  in the egg-cheese mixture and toss vigorously. Serve at once.