Pasta Carbonara

• 3 Tablespoons Exra Virgin Olive Oil
• 1 pound Rigatoni
• 13 pounds Pancetta, Thinly Sliced
• 4 cloves Finely Chopped Garlic
• 1/2 teaspoons Crushed Red Pepper
• 1 cup White Wine

1. 1.
2. Boil water for the pasta, and cook the pasta until al dente.
3. 2.
4. Heat the olive oil in a large (youll be finishing the pasta in this, so make sure its large enough for the whole she-bang) non-stick pan on medium until almost smoking.
5. 3.
6. While the oil is heating, roughly chop the pancetta and add it to the pan.
7. Cook until pancetta is crispy, about 4 minutes.
8. 4.
9. Add garlic and crushed red pepper, and saute until garlic is cooked through.
10. 5.
11. Add the white wine and let the liquid reduce by half 6.
12. Beat the eggs together.
13. Beat one cup of reserved pasta water into the eggs very slowly...so as to not cook the egg.
14. 7.
15. Drain the cooked pasta, and add it to the wine/pancetta mixture.
16. Toss until pasta is well coated.
17. 8.
18. Stir the egg mixture into the pasta and cook for one minute, remove from heat for another minute and toss to ensure the pasta is completely coated.
19. 9.
20. Garnish with freshly grated Parmesan cheese, flat leaf parsley, or whatever tickles your fancy!
21. Enjoy!

virgin olive oil, rigatoni, garlic, red pepper, white wine

Taken from tastykitchen.com/recipes/main-courses/pasta-carbonara/ (may not work)