Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         pancetta - Italian style
                        bacon - cut in 1-in. lengths
   3      tablespoons   olive oil
   1      medium        onion -- finely chopped
   1      pound         fettuccine -- freshly made
     1/2  cup           chopped parsley
   1      cup           finely diced fontina
                        cheese
   1      cup           freshly grated imported
                        Italian parmesan cheese
   2                    egg yolks -- lightly beaten
                        salt and freshly ground
                        black pepper
                        hot red pepper flakes

Preparation:

TIP: Since this moves quickly, have all ingre- dients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individual portions. 1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon and place on paper towel to drain. 2. Pour off most of fat from pan. Add olive oil and cook onion until tender and browned. Set aside until needed. 3. Cook fettuccine until just done. Drain thor- oughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. 4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, and yolks. Toss. The heat of the pasta will cook raw eggs on con- tact. 5. Add salt, freshly ground pepper and red pepper flakes to taste. 6. Serve pasta at once. Pass remaining Parmesan cheese and a pepper mill.