Carbonara

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.