$Id: bucatini-carbonara,v 1.1 2001/05/01 01:58:39 chris Exp $

Bucatini Carbonara for two
Based on Fine Cooking issue #43 article by Lisa Hanauer

1/2 	Lb	Bucatini pasta (shaped like a straw)

1/4 	Lb	Pancetta, sliced 1/4" thick
1/2	medium	Onion, diced
4	clove	Garlic, minced

2		Eggs 
1		Chili, Chinese, hot, ground to powder
1/4	Tsp	Black pepper, freshly ground
1/2	Tsp	Thyme dried (or 1 Tsb dry)
1/2	Cup	Parmesan cheese, grated fine
1/4	Tsp	Salt

1/4	C 	Wine, white

Bring water with some salt to a boil (our stove takes forever).
Add pasta and cook until al dente; while cooking, do the rest.

Cut pancetta into 1/4" by 1/2" strips.
Saute slowly with onion and garlic: our pancetta is fatty enoughy to
render fat sufficient to saute the onion and garlic; don't cook too
much, not until crisp.

While sauteing, combine in a bowl the Eggs, Parmesan, Thyme, Pepper,
Salt, Chili; beat to a uniform consistency.

When cooked, drain pasta through collander over serving bowl and
plates to preheat them.
Add pancetta and veggies to now empty, but still hot, pasta pot.
Deglaze empty pancetta skillet with wine, reducing to 1-2 Tbs.
While reducing, return drained pasta to pasta pot.
Add the egg/cheese sauce slowly while gently stirring the pasta: you
want to avoid forming an omlet in the noodles; I use a rubber spatula.
Add reduced wine to thin a little, and stir.