Recipe that Linda found somewhere. Basic ingredients are a box (1lb) rigatoni, 1/3 pound pancetta (2-3 slices bacon), 4-5 cloves of garlic minced; red pepper flakes; 1/2 cup dry white wine or chicken stock; 2 large egg yolks; 3 tbps parm-reg cheese; parsley leaves, finely chopped; salt, ground black pepper, EVOO.
Prepare rigatoni al dente. Reserve at least 1/4 cup pasta water. Over moderate heat, prep pancetta/bacon in a drizzle of EVOO til it browns, 3-5 minutes. Add a splash more EVOO, garlic, red pepper flakes, and sautee 2-3 minutes. Add wine or stock to the pan, then reduce by half. Beat together egg yolks, cheese and whisk vigorously with the reserved pasta water. Beat in parsley and black pepper, set aside. Drain the paste, add to pan with sauce. Toss with pancetta, add egg mixture and toss one minute, then remove from heat. Toss until the sauce is absorbed and thickly coats the pasta. Adjust seasonings with S&P and serve with extra cheese.