Finally a carbonara that John likes! He prefers his meaty red tomato sauce.
Food Truck Rome Italy 2004
By RACHAEL RAY
3 Tbsp olive oil
⅓ lb pancetta or guanciale (cured pork jowl), finely diced I use pancetta as it is easy to find
5-6 cloves garlic, chopped
Freshly ground black pepper to taste
1⁄2 cup dry white wine
3 large eggs yolks
Salt to taste
1 lb pasta (linguine, spaghetti or egg tagliatelle) gluten free
½ cup freshly grated Pecorino Romano cheese, plus more for serving
½ cup freshly grated Parmigiano- Reggiano cheese, plus more for serving
½ cup finely chopped flat-leaf parsley
Bring a large pot of water to a boil.
Heat oil in a large sauté pan over medium heat. Add pancetta; and cook 3-4 minutes or until browned. Stir in garlic and pepper; cook 2 minutes. Add wine, and reduce heat to low.
Whisk yolks in a medium heatproof bowl; season with salt and pepper.
Salt boiling water and cook pasta to al dente. Drain, reserving 1½ cups pasta water. Gradually add 1 cup pasta water to yolks, whisking constantly.
Add pasta to skillet with pancetta and garlic. Remove from heat; add yolks, cheeses and parsley, tossing to coat and melt cheeses. If sauce seems tight, add more pasta water. Adjust seasonings to taste.