Pasta Carbonara (Rachael Ray) - cooking recipe

Ingredients

1 lb rigatoni pasta (I have also used penne)
1/4 cup extra virgin olive oil
1/4 lb pancetta, chopped (my local store sells this already chopped in a pillow pack...a huge time saver!)
1 teaspoon crushed red pepper flakes
6 garlic cloves, chopped
1/2 cup dry white wine
2 egg yolks, large
1/2 cup grated romano cheese (I often double this)
salt & freshly ground black pepper
finely chopped flat leaf parsley (to garnish)

Preparation

Put a large pot of water on to boil. Add a liberal amount of salt and the rigatoni. Cook to al dente (about 8 minutes).
Heat a (very!) large skillet over medium heat. Add EVOO and pancetta. Brown pancetta (2 minutes). Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all of the pan drippings.
Beat yolks, then add 1 large ladleful (about 1/2 C) of the pasta cooking water to them. This tempers the egg and keeps them from scrambling when added to the pasta. (I use a wire whisk to whisk the water in, and do this when the pasta is maybe 3/4 done).
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.
Remove from heat and add a big handful of cheese (the 1/2 to 1 C), lots of pepper, and a little salt. Continue to toss until the pasta soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley, if desired, and extra cheese, if desired.