After much talk about carbonara on this board, I made this recipe tonight and decided to post it. This is how I always make carbonara and it comes out really well. The only thing I do different is use
potlatch (it's a seasoning from william-sonoma, similar to old bay seasoning) instead of red pepper flakes because it's too spicy for my taste.

carbonara

Ingredients

-Salt & freshly ground black pepper to taste
-1 pound pasta, such as spaghetti or rigatoni
-1/4 cup extra virgin olive oil (enough to coat bottom of pan)
-1/4 pound pancetta (italian bacon), chopped
-1 tsp red pepper flakes
-5 to 6 cloves garlic, chopped
-1/2 cup dry white wine
-2 large egg yolks
-Freshly grated romano cheese
-handful of flat-leaf parsley, for garnish

Directions:

-Put a large saucepot of water on to boil. Add a liberal amount of salt & the pasta. Cook to al dente (about 8 minutes)

-Meanwhile, heat a large skillet over medium heat. Add the olive oil & 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 & extra grated romano.