*NOTE: Original recipe used 4 Tbsp olive oil...that much isnt necessary...we reduced it to 2 Tbsp and it was fine. **NOTE: Original recipe used 5 Tbsp regular grated Parmesan cheese... part was added with the yolks and part sprinkled on top when served... I reduced the cheese to cut back on the fat. Cook pasta till al dente or to your liking. Heat olive oil and cook diced pancetta; before pancetta is brown add garlic, red pepper flakes and half the parsley. Add wine and reduce by half. Then add chicken stock bring to boil, simmer 10 - 15 min until reduced to about half again. Remove from heat. In bowl, put egg yolks and 2 Tbsp cheese, black pepper, add water from pasta and whisk together. Put sauce back on fire. Add cooked pasta to sauce and mix well. Bring heat to high. Add in egg yolks and continue to toss to coat pasta... do this with the frypan/saute pan held above the heat or you will have scrambled eggs and you dont want that. Plate and serve with extra cheese and chopped parsley sprinkled on top if desired. This was fabulous!! Definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork . Prepared by Susan Jackson NOTES : Cal 598 Fat 12.6g Carb 88.2g Fib 3.1g Pro 26.1g Sod 599g CFF 19.9% Recipe by: Nick Stellino Posted to EAT-LF Digest by Reggie Dwork on Apr 18, 1998