Penne with Bacon and Ham
|Lean bacon||1⁄4 Pound, cut into 1 inch pieces|
|White onions||3 Medium, chopped|
|Penne||1 Pound, cooked al dente, drained (Short Pasta Tubes, Cut Diagonally On Each End)|
|Flat leaf parsley||2 Tablespoon, chopped|
|Fontina cheese||1 Cup (16 tbs), finely diced|
|Shredded ham||2⁄3 Cup (10.67 tbs) (Preferably Prosciutto)|
|Egg yolks||2 , beaten|
|Hot red pepper flakes||1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Grated romano cheese||1 Cup (16 tbs), grated|
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.