Pasta Carbonara

*Pasta Carbonara* Salt and freshly ground black pepper to taste 1 pound pasta (spaghetti is most common) 1/4 cup extra virgin olive oil (enough to coat bottom of pan) 1/4 pound pancetta (Italian bacon), chopped 1 tsp. red pepper flakes 5 to 6 cloves garlic, chopped 1/2 cup dry white wine 2 large eggs Freshly grated Romano or Parmesan cheese Handful of finely chopped fresh flat-leaf parsley, for garnish Cook the pasta according to package directions, adding a liberal amount of salt to the water when it comes to a boil. Drain, reserving 1 large ladle (about 1/2 cup) of the cooking liquid.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2 to 3 minutes more. Add wine and incorporate all the pan drippings. In a separate bowl, beat eggs, then add the reserved pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
Drain pasta and add to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss immediately to coat the pasta without cooking the egg. Remove pan from the heat and add a big handful of cheese, lots of pepper, and a little salt, if needed. Continue to toss until it soaks up the egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated cheese.

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