Carbonara

Salt and Pepper to taste

1 lb. rigatoni

1/4 cup olive oil

1/4 lb. pancetta, chopped

  (bacon also works great)

1/2 tsp. crushed red pepper flakes

5 or 6 cloves garlic, chopped

2 large egg yolks

1/2 cup grated Romano cheese, such as Locatelli

1 handful of finely chopped fresh flat-leaf parsley, for garnish

1. Put a large pot of water to boil.  Add liberal amt. of salt and rigatoni, 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 2-3 minutes more.  Add wine and stir up all the pan drippings.  
3. 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 the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil.  Pour the egg mixture over the pasta.  Toss rapidly to coat the pasta without cooking the egg.  Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt.  Continue to toss and turn the pasta until it soaks up egg mixture and thickens. 1-2 minutes. Garnish with parsley and extra cheese if desired.  Serve with green salad on the side. 

Recipe:  Paula

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