Rigatoni Carbonara

Name: Rigatoni Carbonara
Ingredients: 1 pound rigatoni; 1/3 pound pancetta; 3 tablespoons extra-virgin olive oil; 5 garlic cloves; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine; 2 large egg yolks; 3 tablespoons parmigiano reggiano; 1 handful fresh parsley leaves finely chopped; 3 black pepper grinds

10 ingredients

5 steps

Ingredients

1 pound rigatoni
1/3 pound pancetta
3 tablespoons extra-virgin olive oil
5 garlic cloves
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 large egg yolks
3 tablespoons parmigiano reggiano
1 handful fresh parsley leaves finely chopped
3 black pepper grinds

Directions

1

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
2

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
3

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
4

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
5

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.html