Carbonara

This is a recipe I cut out of a Woman's Day magazine from Rachel Ray. I was unable to found this on her web site. We have this several times a month. I do cook the pasta for about 11 minutes.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

•  salt & freshly ground black pepper, to taste
• 1  lb pasta, spaghetti
• 1⁄4 cup extra virgin olive oil
• 1⁄4 lb pancetta, chopped
• 1  teaspoon red pepper flakes
• 5 -6  garlic cloves, chopped
• 1⁄2 cup dry white wine
• 2  large  egg yolks
•  freshly grated romano cheese

Directions

1. Put a large saucepot of water to boil.
2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
3. Meanwhile, heat a large skillet over medium heat.
4. Add olive oil and pancetta. Brown pancetta about 2 minutes.
5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.
6. Add wine and stir up all pan drippings.
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. Drain pasta well and add directly to skillet with pancetta, garlic and oil.
9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
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. Serve with extra Romano.