Carbonara Bucatini From "Rachael Ray 50" Cookbook

Bring a large pot of water to boil for pasta.

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3 to 4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

Add bucatini to salted boiling water and cook to al dente.  

Add 1 full cup starchy cooking water to egg yolks in a slow stream to temper them. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to pancetta and garlic, then remove from heat and toss with egg yolks, handfuls of grated cheeses, the parsley, and adjust salt and pepper to taste.