Pancetta Spinach Pasta Carbonara
- 1 pound spinach pasta
- 1/3 pound pancetta, cured Italian meat, available at deli counter, diced
- 1/4 c. EVOO
- 4 cloves garlic, finely chopped
- 1/4 t. crushed red pepper flakes
- 1/2 c. dry white wine
- 2 large egg yolks
- 1 c. grated Parmesan cheese
- kosher salt and fresh ground pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente (following the directions on the package of pasta).
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in EVOO until it browns, 3 to 5 minutes. Add garlic, and crushed pepper flake. Saute another 2 minutes. Add wine to the pan and reduce liquid by about half, for 2 minutes.
In a small bowl beat egg yolks. Stir in a ladle of the boiling pasta water. This will temper the eggs so they will not curdle when adding to the rest of the dish.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute. Add the cheese, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese on the side.