Beryl's Carbonara

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filed under Main Dishes

Main Dishes
Serving size: 1 cup
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 566 (28% DV)
Fat: 13g (20% DV)
Carbohydrates: 86g (29% DV)
Protein: 23g (46% DV)
Ingredients:  Makes 4 servings (4 cups)

Tip: For nutritional information on all the ingredients in Beryl's Carbonara just click on each ingredient name. Then adjust the serving size for any Beryl's Carbonara ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

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 pan from heat and add a big handful of cheese, lots of pepper, and a little salt. 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.
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