Pasta Carbonara

Ingredients

• 1 gallon of water salted
• 2 tbsp extra-virgin olive oil
• 4 oz pancetta diced
• 1 tsp garlic diced
• 2 tbsp white wine
• ½ cup cream
• 1 tsp black pepper
• 1 lb linguini
• 1 cup pecorino romano (or parmesan) cheese
• 2 eggs separated

Instructions

1. Put the water in a large pasta pot and bring it to a boil over medium heat.
2. Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes.
3. Add the garlic and stir for 5 seconds.
4. Add the wine, cream and black pepper.
5. Cook until the sauce coats the back of a spoon.
6. Drop the linguini into water and stir.
7. When pasta is just undercooked remove it from the water and add it to the pan with the sauce.
8. Gently stir for 1 minute.
9. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss.
10. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.