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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Heat the oil and butter in a skillet until the mixture is just beginning to froth.
Add the pancetta or bacon to the pan and cook for 5 minutes, or until browned
all over. Mix together the eggs and milk in a small bowl. Stir in the thyme and
season to taste with salt and pepper. Cook the pasta in a saucepan of boiling
water for 8-10 minutes until tender, but still has bite. Drain thoroughly. Add the
cooked, drained pasta to the skillet with the eggs and cook over a high heat for
about 30 seconds, or until the eggs just begin to cook and set. Do not overcook
the eggs or they will become rubbery. Add half of the grated parmesan cheese,
stirring to combine. Transfer the pasta to a serving plate, pour the sauce over and
toss to mix well. Sprinkle the rest of the grated parmesan over the top and serve
immediately.
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