Pasta Carbonara

• 2/3 pound linguine or spaghetti
• 1/4 cup extra virgin olive oil
• 1/4 cup pancetta (Italian bacon), chopped
• 1 teaspoon red pepper flakes
• 5 or 6 cloves fresh garlic, minced
• 1/2 cup dry white cooking wine
• 2 egg yolks (discard whites)
• 1/4 pint heavy cream
• 1/4 cup Parmesan cheese

Cook pasta in a large pasta pot, according to package instructions (usually 7-9 minutes.)

Meanwhile, in a large skillet over medium heat, cook pancetta in the olive oil for 2 minutes until browned. Add red pepper flakes and garlic and cook 2-3 minutes more.

In a separate bowl, beat the egg yolks and add 1/2 cup of the pasta cooking water. (This tempers the egg and keeps them from scrambling when added to the pasta.)

Drain the pasta well and add it directly to the skillet with the pancetta mixture. Add the cream. Pour the egg mixture over the hot pasta and toss rapidly to coat the pasta without cooking the egg.

Add salt, pepper to taste, and sprinkle the Parmesan cheese over the pasta. Toss once again and serve.