Carbonara

1 lb rice rotini

1/2 c garlic infused EVOO (refer to Cheesy hamburger and pasta post)

1/4 lb pancetta, chopped

1 tsp red pepper flakes

1/2 c white wine or chicken broth

2 lg egg yolks

1/2 c grated Romano, Parmesan or a combination

handful of finely chopped parsley for garnish

1.  Boil noodles to al dente (about 7 minutes) with a generous portion of salt.  Drain, reserving 1/2 c pasta water.  

2.  In large skillet over med heat, add olive oil and pancetta.  Brown about 2 minutes, then add red pepper flakes, cooking 2 more minutes.  Add wine/broth and stir up all pan drippings.  

3.  Beat yolks then add 1/2 c pasta water.  Add drained pasta to skillet and mix with sauce.  Add eggs and mix until just combined.  Serve with romano and parsley garnished on top with a salad.