SPICY CARBONARA PASTA

By Jaxson

Ingredients

• 1 16 OZ PACKAGE SPAGHETTI
• 2 TBSP OLIVE OIL
• 4 OZ DICED PANCETTA (OR BACON)
• 4 CLOVES GARLIC, MINCED
• 1/2 CUP WHITE WINE
• 1 1/4 TSP CRUSHED RED PEPPER FLAKES
• 2 EGGS
• 1 CUP PARMESAN CHEESE, DIVIDED
• 1/4 CUP CHOPPED PARSLEY GROUND BLACK PEPPER

Preparation

Step 1

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A LARGE SKILLET HEAT THE OIL. ADD PANCETTA AND COOK 3-5 MINUTES UNTIL CRISP. ADD GARLIC, AND RED PEPPER FLAKES. COOK 1-2 MINUTES STIRRING OFTEN. ADD THE WINE AND COOK FOR 2-3 MINUTES TO SLIGHTLY REDUCE THE LIQUID. DRAIN THE PASTA AND ADD IT TO THE SKILLET. IN A SMALL BOWL WHISK THE EGGS WITH HALF OF THE CHEESE. REMOVE SKILLET FROM HEAT. POUR EGG MIXTURE INTO PASTA AND GIVE IT A QUICK TOSS. TRANSFER TO A SERVING BOWL AND TOP IT OFF WITH REMAINING CHEESE, PARSLEY, AND PEPPER.