1 pound spaghetti or rigatoni
1/4 C olive oil
1/4 pound bacon (or pancetta), chopped
1/2 tsp red pepper flakes
5-6 garlic cloves, chopped
1/2 C white wine
2 large egg yolks
Romano cheese
Cook pasta in generously salted water until al dente. Drain, reserving 1/2 C of pasta water.
Meanwhile, heat large skillet over medium heat. Add olive oil and bacon. Brown for 2 minutes. Add red pepper and garlic, cook 2-3 minutes more. Add wine and stir all pan drippings together.
In separate bowl, beat yolks in 1/2 C pasta water. Add pasta to skillet with bacon. Pour egg mixture over pasta and toss rapidly to coat pasta without cooking egg. Remove pan from heat and add large handful of cheese, lots of pepper and a little salt. Continue to toss until pasta soaks up egg and thickens, 1-2 minutes. Garnish with parsley and extra cheese.
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