1 C. pancetta, cut into julienne strips
4 egg yolks
1/2 C. heavy cream
Freshly ground black pepper
8 oz. spaghetti pasta
1 C. parmesan cheese, grated

In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.


Beat the egg yolks with the cream and black pepper.

In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.

Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.

Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire.

1/2 lb. bacon
2 1/2 lbs. ground chuck
2 C. chopped onion
1 C. green pepper
6 lbs. 9 oz plum tomatoes (put in blender)
18 oz. tomato paste
1 1/2 C. red wine
1 1/2 C. water
4 t. oregano
4 t. basil
1 t. thyme
1/2 C. parsley
1 bay leaf
2 T. salt
1/4 C. brown sugar

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper


Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.