1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta or bacon. Brown for 2 minutes.
3. Add red pepper flakes (or Habeñero if you want it spicier) and garlic and cook 2 to 3 minutes more.
4. Add wine plus the sun dried tomatoes and stir up all the pan drippings.
5. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water to temper the eggs and keep them from scrambling when added to the pasta [the gluten in the pasta water does the trick—don't worry, except in the rarest of cases, and contrary to alarmist fads, gluten (a natural protein) is good for you, or at the least, harmless].
6. 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.
7. 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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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 754 (58%)|
|Amt Per Serving||% DV|
|Total Fat 83.8g||112 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 12g|
|Cholesterol 2648.9mg||815 %|
|Sodium 741mg||26 %|
|Potassium 694.4mg||18 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 75.9g|
|Protein 58.7g||84 %|
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Calories per serving: 1308
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