Rigatoni Carbonara
(8 first-course servings)

Ingredients:
4 tbsp. olive oil
½ lb. prosciutto or pancetta, cubed
1 tsp. parsley, chopped
2 cups half & half
6 eggs
1-½ - 2 lbs. rigatoni, freshly cooked
1-½ cups grated Parmesan cheese
fresh ground black pepper

Directions:
Cook rigatoni, drain, and return to pot and set aside. Heat olive oil in large skillet over medium heat. Add prosciutto or pancetta and sauté until slightly crisp, about 4-5 minutes. Add parsley and set aside. In bowl, whip together eggs and half & half and put aside. Reheat skillet with prosciutto and add egg mixture. Stir and simmer slowly; don't let it come to boil. Quickly pour heated prosciutto and egg mixture over rigatoni. Toss pasta and sprinkle with Parmesan and ground pepper to taste. Serve immediately.

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