Put a large pot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
Meanwhile, heat a large skillet over medium heat. Add the 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 the pan drippings.
In a 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 the pasta.
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 to 2 minutes. Garnish with parsley and extra grated Romano.
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Snowballjack 1 year agoPoor texture, red pepper drowned out the garlic and wine combination. This takes at least 20 minutes too, the ten was misleading.
Insignia14 1 year agoI added peas and a half a cup of half and half for more sauce.
sgrishka 2 years agoExcellent! This dish is quintessential Italian—a TRUE carbonara sauce!
danas 3 years ago[I posted this recipe.]