Ingredients:
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)
Directions:
Cook Spaghetti to al Dente Stage in liberally salted water.
Brown pancette in olive oil in skillet. add garlic for 1-2 minutes, add wine and scrape up all the brown bits (deglaze).
In separate bowl beat eggs & add ladle of Pasta water to temper.
Drain Pasta.
Add to skillet with oil & pancetta.
Pour egg mixture over pasta.
Toss rapidly to coat without cooking eggs.
Remove pan from heat add a big handful of cheese lots of Pepper and salt to taste.
Continue to toss and turn pasta until it absorbs egg mixture and thickens (1 – 2 Min).
Garnish with Romano and Parsley.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.