Yield: 4 servings

1 lb. spaghetti
2 Tbs. extra-virgin olive oil, drizzled twice around pan
1/3-lb. pancetta, chopped
4-5 cloves garlic, finely chopped
1/4-1/2 tsp. red pepper flakes, crushed
1/2-cup dry white wine or chicken stock
2 large egg yolks or 1/2-pint container pasteurized egg product
1/4-cup pasta water, boiling
1/4-cup Parmigiano Reggiano cheese, grated (plus extra for passing around the table)
handful fresh parsley leaves, finely chopped
coarse salt and black pepper to taste

Directions:

1. Place a large pot of water on the stove, and when it comes to a rolling boil, add salt and pasta.
   
2. Cook to al dente, about 7-8 minutes.
   
3. Meanwhile, heat a large skillet over moderate heat.
   
4. Sauté pancetta in a drizzle of oil until it browns, 3-5 minutes.
   
5. Add 2 tablespoons olive oil, garlic and crushed pepper flakes and sauté for 2 minutes.
   
6. Add wine or chicken stock to the pan and reduce liquid by half, about 1 minute.
   
7. Beat together egg yolks or egg product, and while whisking vigorously, stir in a ladle of the boiling pasta water.
   
8. Drain pasta.
   
9. Add pasta to pan with pancetta and garlic. Remove from heat.
   
10. Add egg mixture, cheese, parsley, salt, black pepper and toss 2 minutes until sauce is absorbed and thickly coating the pasta.
    
11. Adjust seasonings.
    
12. Place servings in a large bowl or plate and serve immediately with extra cheese.

Recommended wine: Ramsay Pinot Noir

Resource

Rachel Ray
Food TV Host and Author, 30 Minute Meals
www.foodtv.com

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