Carbonara

Directions

1. 1
   Put a large saucepot of water to boil.
2. 2
   Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
3. 3
   Meanwhile, heat a large skillet over medium heat.
4. 4
   Add olive oil and pancetta. Brown pancetta about 2 minutes.
5. 5
   Add red pepper flakes and garlic and cook 2 to 3 minutes more.
6. 6
   Add wine and stir up all pan drippings.
7. 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. 8
   Drain pasta well and add directly to skillet with pancetta, garlic and oil.
9. 9
   Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
10. 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. 11
    Serve with extra Romano.