Carbonara

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt & freshly ground black pepper, to taste
• 1 lb pasta, spaghetti
• 1/4 cup extra virgin olive oil
• 1/4 lb pancetta, chopped
• 1 teaspoon red pepper flakes
• 5 -6 garlic cloves, chopped
• 1/2 cup dry wine
• 2 large egg yolks
• freshly grated romano cheese

Recipe

• 1 put a large saucepot of water to boil.
• 2 once boiling, add a liberal amount of salt and pasta. cook to al dente, about 8 minutes.
• 3 meanwhile, heat a large skillet over medium heat.
• 4 add olive oil and pancetta. brown pancetta about 2 minutes.
• 5 add red pepper flakes and garlic and cook 2 to 3 minutes more.
• 6 add wine and stir up all pan drippings.
• 7 in separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to pasta.
• 8 drain pasta well and add directly to skillet with pancetta, garlic and oil.
• 9 pour egg mixture over pasta. toss rapidly to coat the pasta without cooking the egg.
• 10 remove from heat and add a big handful of cheese, lots of pepper and a little salt. continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
• 11 serve with extra romano.