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Carbonara Pasta (Rachel Ray's Recipe)

No introduction needed :)

Prep
Cook
Serves 6people
Ingredients
1
lb spaghetti pasta
1/4
cup olive oil
1/4
lb pancetta chopped (i usually double this)
1
tsp red pepper flakes
5-6
cloves garlic chopped
1/2
cup dry white wine (if there is any left)
2
large egg yolks
fresh grated romano cheese
handful of finely chopped fresh flat-leaf parsley for garnish
Directions
1.
Boil water for spaghetti and follow cooking instructions (al dente about 8 minutes)
2.
Heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta then add red pepper flakes and garlic, cooking 3 minutes more. Add wine and stir up all the drippings.
3.
Beat yolks in a separate bowl, then add 1 large ladleful of the pasta cooking water and beat.
4.
Drain pasta and add to the skillet with the pancetta. Pour the egg mixture over the pasta. Toss rapidly to coat. Remove pan from heat and add a big handful of cheese, pepper and salt. Continue to toss until thickened up to 2 minutes. Garnish with parsley and extra Romano.

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