Instructions: TIP: Since this moves quickly, have all ingredients 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 & place on paper towel to drain.

2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed.

3. Cook Tagliatelle until just done. Drain thoroughly 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, & yolks. Toss. The heat of the pasta will cook raw eggs on contact.

5. Add salt, freshly ground pepper & red pepper flakes to taste.

6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill.

GENOA

WINE: GATTINARA

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