My best friend Tara loved this when we were kids! Actually, she still loves it. Her mom always had the ingredients at home to make anytime!
1/4 cup EVOO
1/4 lb pancetta chopped
1 tsp crushed red pepper flakes
5 to 6 garlic cloves, chopped
1/2 cup white wine
2 large egg yolks
1/2 cup grated parmigiano – reggiano
-handful of parsley
Cook rigatoni, meanwhile heat a large skillet over medium heat. Add EVOO and pancetta. Brown 2 minutes. Add red pepper flakes and garlic. Cook for 2 more minutes. Add wine and stir up pan drippings.
Beat yolks, then add one large ladleful of pasta cooking water.
Drain pasta and add to skillet. Pour egg mixture on top. Toss rapidly to coat pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, slat, and lots of pepper.
Toss pasta until it soaks up the egg mixture, top with parsley and extra cheese!