1 pound pasta (bowtie, rotini, penne)
1/4 pound pancetta or bacon, chopped
5 cloves garlic
1/2 cup white wine
2 egg yolks
1/4 to 1/2 tsp. red pepper flakes
parmesan cheese
olive oil
salt and pepper
1. Boil pasta in abundant boiling water (salted). Cook to al dente.
2. Meanwhile, heat a large skillet over medium heat. Add oil if using pancetta. Brown pancetta or bacon for 2 minutes then add chopped garlic and red pepper flakes. Cook for 2 more minutes. If there is a lot of grease from the bacon try to remove most of it. Add wine to stir up pan drippings.
3. In a seperate bowl beat the egg yolks then add about 1/3 cup pasta water to the eggs and stir.
4. Drain pasta well and add it directly to the skillet with the pancetta and wine. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove skillet from heat and add a big handful of cheese, lots of freshly grated pepper and salt to taste. Toss until all the egg mixture has been absorbed by the pasta and has thickened. Serve.
