Carbonara - Rachael Ray

Elizabeth (SIL) introduced this recipe to me. It's from Rachael Ray's website at http://www.recipezaar.com/
I made this for dinner today and really enjoyed it. I used regular White Cooking Wine instead of Dry White Wine and I didn't add the red pepper flakes because I'm not a fan and it turned out great!

1 lb Spaghetti or Rigatoni Pasta
1/4 cup Extra Virgin Olive Oil (enough to coat bottom of pan)
1/4 lb Pancetta, chopped (Italian Bacon)
1 tsp. Red Pepper flakes
5-6 Garlic cloves, chopped
1/2 cup Dry White Wine
2 large Egg Yolks
Romano Cheese, freshly grated
Fresh Parsley, for garnish

1. Boil pasta.
2. Heat large skillet. Add olive oil and pancetta. Brown pancetta for 2 mins. Add red pepper flakes and garlic and cook 2-3 mins more. Add wine and stir up all the pan drippings.
3. In a separate bowl beat yolks, then add about 1/2 cup of pasta cooking water. This tempers the egg and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt to taste. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated romano.