Carbonara is a pasta sauce made with egg, bacon, white wine and cheese. It is traditionally Italian and there is NO tomato in it, but you can brighten it up with a few small pieces of chopped Roma tomato. I can't get Pancetta (Italian bacon) here so I substitute American-style un-smoked or un-flavored bacon, but it should be lean bacon.

Ingredients:
- Salt and cracked black pepper
- 1 pound pasta, such as spaghetti, linguine, angel hair
- 1/4 cup extra virgin olive oil
- 1/4 pound pancetta or bacon). Cut it up in small pieces
- three or four cloves of garlic, chopped
- 1/2 cup dry white wine, I use Pinot Grigio
- 3 egg yolks (Due to my gall bladder I use Egg Beaters Southwestern Style)
- Romano or Asiago cheese, grated
- Flat-leaf parsley, chopped
- 1 large pinch of red pepper flakes

Directions:

1. Bring a large saucepan of water to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and bacon. Cook bacon to crisp or semi-crisp. Pour or spoon off half the bacon grease. Add red pepper flakes and garlic and cook 2 to 3 minutes more on medium. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large about 1/2 cup of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the hot pasta.

4. Drain pasta and add it directly to the skillet with bacon and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano or Asiago. Parmesan is also good with this dish.

You can add small pieces of chopped Roma tomato, sliced mushrooms, or even my favorite - a chopped up marinated (but well-drained) artichoke heart. This dish is fine and delicious just as the ingredients are listed, but it is open to interpretation. I have even added a few pieces of small cooked shrimp.

Serve with a chilled glass of Pinot Grigio or Souave, even a Fume Blanc or White Pinot.