1 lb linguine
8 oz. pancetta diced into small pieces*
¼ cup white wine
½ tsp crushed red pepper flakes
2 cloves garlic chopped
1 cup pasta water
½ cup cream
1 cup fresh grated Parmesan cheese
Chopped fresh flat leaf Italian parsley
Freshly ground pepper
Cooked diced pancetta in large skillet over medium heat until brown and crisp, about 6-8 mins. Remove with a slotted spoon to paper toweling to drain. Pour off all but 1 tbls fat. Lower heat and return bacon to skillet and add crushed red pepper flakes and and garlic. Cook 1 minute then add white wine, and deglaze the pan. Simmer on low until the wine is reduced.
Cook pasta according to package directions. Using a pasta server, transfer pasta to skillet and toss with pancetta and wine. Measure 1 cup pasta liquid into a bowl and let cool a few minutes then add 2 egg yolks to pasta water and mix quickly with a fork. Add egg mixture to pasta and cream to pasta and toss over medium to low heat. When the sauce starts to thicken season with pepper and add Parmesan cheese. Add more pasta water if necessary. Serve immediately with chopped flat leaf Italian parsley.
*Boar's Head has a packaged diced Pancetta available. Makes it a little easier.