Cut Pancetta into little pieces 1/4 inch square and Sauté, in the butter until clear (forget that, avoid trigganosis and cook until black). Heat the milk in a small saucepan and add the bacon and butter. Add the vinegar; this will turn the milk to butter milk (cheese). Simmer gently for about 15 minutes, or until the sauce cooks smooth. The last 5 minutes start boiling the best pasta money can buy. Cuociare al dente. Drain and return to the pan. Immediately throw in the eggs, the bacon sauce and the grated cheese. Add salt and pepper, toss and serve immediately.

If you are a glutton for punishment add 1 tablespoon Dijon mustard to the above sauce, just as you are tossing the pasta. Un adgunto disolito.

Thanks to Page 366 Jeff Smiths The Frugal Gourmet cooks Three Ancient Cuisine's Get the book!
 

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