Pasta Carbonara

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   1.

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   Boil water for the pasta, and cook the pasta until al dente.

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   2.

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   Heat the olive oil in a large (youll be finishing the pasta in this, so make sure its large enough for the whole she-bang) non-stick pan on medium until almost smoking.

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   3.

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   While the oil is heating, roughly chop the pancetta and add it to the pan.

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   Cook until pancetta is crispy, about 4 minutes.

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   4.

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   Add garlic and crushed red pepper, and saute until garlic is cooked through.

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    5.

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    Add the white wine and let the liquid reduce by half 6.

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    Beat the eggs together.

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    Beat one cup of reserved pasta water into the eggs very slowly...so as to not cook the egg.

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    7.

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    Drain the cooked pasta, and add it to the wine/pancetta mixture.

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    Toss until pasta is well coated.

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    8.

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    Stir the egg mixture into the pasta and cook for one minute, remove from heat for another minute and toss to ensure the pasta is completely coated.

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    9.

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    Garnish with freshly grated Parmesan cheese, flat leaf parsley, or whatever tickles your fancy!

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.