Pasta Carbonara

(Coal miner’s style)

½ pound of pancetta; ½ inch thick and coarsely chopped (you can substitute bacon)

2 Tablespoons extra virgin olive oil

4 cloves of fresh garlic, slightly crushed

¼ cup dry white wine

3 large eggs, slightly beaten

3-4 tablespoons of Italian parsley, finely chopped

Generous amount of coarsely ground black pepper

Heaping ½ cup of freshly grated Pecorino Romano cheese

1. Place the olive oil and garlic in a frying pan over medium heat until the garlic is golden but not brown.
2. Discard the garlic and add the pancetta to the pan and cook until it just begins to crispen. Take care not to burn it.
3.  Add the wine and let the mixture cook rapidly for 3 – 4 minutes. 
4.  Remove the pan from the heat and set it aside. 
5. Place the beaten eggs, cheese, black pepper and salt in the bowl from which you will eventually serve the pasta and mix thoroughly with a fork.
6. Cook the pasta al dente and drain thoroughly. Add the pasta to the egg mixture stirring quickly and vigorously so that the eggs coat the pasta without scrambling them.
7. Reheat the pancetta until it is piping hot.  Add it to the pasta and toss again.  Serve it immediately.

Recommended pasta: bucatini (also known as Perciatelli) or spaghetti