Carbonara, Spaghetti alla

Photo: Anneka Gerhardt

Ingredients

pound Pancetta piece

4 Garlic cloves

3 tablespoons Extra-virgin olive oil

cup Dry white wine

2 lrgs Eggs

cup Freshly-grated Romano

cup Freshly-grated Parmigiano-Reggiano

A liberal grinding of black pepper

2 tablespoons Chopped parsley

1 pound Cooked spaghetti drained, hot

Preparation

Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the garlic in a small saute pan with the extra-virgin olive oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes.

Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano-Reggiano, pepper and parsley. Mix thoroughly. Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and serve immediately.

This recipe yields 4 servings.