Spaghetti A La Carbonara

• 1 lb spaghetti
• 1/4 cup extra virgin olive oil
• 1/4 cup pancetta
• 1 teaspoon red pepper flakes
• 5 -6 garlic cloves, chopped
• 1/2 cup dry white wine
• 2 large egg yolks
• pasta cooking water (a ladle full)
• salt & freshly ground black pepper
• 1/2 cup of freshly grated romano cheese
• finely chopped parsley (to garnish)

1. Cook Spaghetti to al Dente Stage in liberally salted water.
2. Brown pancette in olive oil in skillet. add garlic for 1-2 minutes, add wine and scrape up all the brown bits (deglaze).
3. In separate bowl beat eggs & add ladle of Pasta water to temper.
4. Drain Pasta.
5. Add to skillet with oil & pancetta.
6. Pour egg mixture over pasta.
7. Toss rapidly to coat without cooking eggs.
8. Remove pan from heat add a big handful of cheese lots of Pepper and salt to taste.
9. Continue to toss and turn pasta until it absorbs egg mixture and thickens (1 - 2 Min).
10. Garnish with Romano and Parsley.

extra virgin olive oil, pancetta, red pepper, garlic, white wine, egg yolks, pasta cooking water, salt, romano cheese, parsley

Taken from www.food.com/recipe/spaghetti-a-la-carbonara-178462 (may not work)