Tortellini a la Carbonara
	250 g    pancetta   250 g    button mushrooms   2   onions   2 cloves    garlic   1 small    dried red chilli   125 g    butter   .5 cups    olive oil   1 cup    cream   4   egg yolks   1 cup    parmesan cheese, grated   1 cup    pecorino, grated   1 pinch    nutmeg     Salt     Freshly ground black pepper   2 Tbs    fresh Italian parsley   1 kg    fresh veal tortellini     1 Prep: Finely chop onion, chilli, garlic and parsley. Finely slice the mushrooms and cut the pancetta into thin strips. 2 Sauté the pancetta gently with the onion, garlic and chilli in the butter and olive oil until pancetta is rendered and the onion soft, about 5 minutes. Discard chilli and add the mushrooms and cook for further 10 minutes. 3 Whisk the egg yolks with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper, the nutmeg, parsley and cream. Bring plenty of water to the boil. Add salt and put in the tortellini. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. 4 Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.   Servings: 8    Recipe Type Italian, Pasta   Copyright © 2006, The Gourmet Saint