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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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 737 (54%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 2562.6mg||789 %|
|Sodium 662.3mg||23 %|
|Potassium 600.5mg||16 %|
|Total Carbohydrate 95.5g||28 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 91.7g|
|Protein 58.9g||84 %|
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Calories per serving: 1367
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