PASTA CARBONARA WITH PANCETTA

Giorgio Celmo

INGREDIENTS:

1/2 pound piece of Pancetta

4 cloves of garlic

3 tablespoons extra virgin olive oil

1/4 cup dry white wine

2 large eggs

1/2 cup freshly grated Romano

1/2 cup freshly grated Parmigiano Reggiano

A healthy grinding of coarse black pepper

2 tablespoons chopped Italian flat leafed parsley

1 pound spaghetti or buccatini,

Directions

Cook pasta in boiling salted water according to box, meanwhile.

Cut a 1/2 pound piece of pancetta into small cubes. Crush and peel the garlic. Put the garlic in a small sauté pan with the extra virgin olive

oil and sauté until it turns deep gold. Remove the garlic from the pan and put in the pieces of pancetta. Cook them until they are crisp on the edges. Add the wine. Cook the wine down for about 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.

Yield: 4 servings