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
1 to 2 cloves garlic, chopped
1/2 cup dry white wine
I used Chicken Broth instead
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add 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.
5. Garnish with parsley and extra grated Romano.