Spaghetti alla carbonara

2 tbsp evoo
4 cloves garlic, slightly crushed
8 oz pancetta, coarsely chopped
generous 1/4 c dry white wine
4 large eggs, slightly beaten
sea salt and generous amount of pepper
1/2 c romano cheeze
12 oz dried spaghetti

put the oil and garlic in a skillet and cook over medium heat until the garlic is golden, about 1 minute. Discard the garlic. Add the pancetta to the pan and cook, stirring until it is a light golden color, 2-3 minutes. Do not let it burn. Add the wine and let the mixture simmer for 3 or 4 minutes. Remove the pan from the heat and set aside.

In the bowl from which you will serve the pasta, place the beaten eggs, salt and pepper, and the 1/2 c cheese. Mix the ingredients with a fork until well blended together. Set the bowl aside in a warm spot (not in a hot spot like the oven).

Cook the pasta al dente, and drain leaving it quite wet. Add the pasta to the eggs in the bowl, stirring vigorously so that the eggs cover the hot pasta without scrambling. Add the pancetta-wine mixture to the pasta mixture and toss well again.

Number of Servings: 8

Recipe submitted by SparkPeople user JVEDOCK.