- Salt and freshly ground black pepper, to taste
- 1 pound pasta, such as spaghetti or rigatoni
- 1/4 cup extra virgin olive oil (enough to coat bottom of pan)
- 1/4 pound pancetta (Italian bacon), chopped
- 1 teaspoon red pepper flakes
- 5 to 6 cloves garlic, chopped
- 1/2 cup dry white wine
- 3 large egg yolks
- Freshly grated Romano cheese
- Handful of finely chopped fresh flat-leaf parsley, for garnish
Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta for 2 minutes. Add red pepper flakes and garlic, and cook 2-3 minutes more. Add wine and stir up all the pan drippings.
In a 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 the pasta.
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.