Bacon And Egg Coal Miner's Pasta: Rigatoni Alla Carbonara Recipe

1. 1

   Place a large pot of water on the stove to boil.

2. 2

   When water is rolling, add in salt and pasta and cook to al dente, about 8 min, reserving 1/4 c. pasta water.

3. 3

   While pasta cooks, heat large skillet over moderate heat.

4. 4

   Saute/fry pancetta in a drizzle of oil till it browns, 3 to 5 min.

5. 5

   Add in extra-virgin extra virgin olive oil, garlic, and crushed pepper flakes.

6. 6

   Saute/fry garlic 2 min.

7. 7

   Add in wine or possibly stock to the pan and reduce liquid by half, 2 min.

8. 8

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

9. 9

   Beat in parsley and pepper and set aside.

10. 10

    Drain pasta.

11. 11

    Add in pasta to pan with sauce.

12. 12

    Toss pasta with pancetta, then add in egg mix and toss 1 minute, then remove from heat.

13. 13

    Continue to toss till sauce is absorbed by and thickly coating the pasta.

14. 14

    Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

15. 15

    This recipe yields 4 generous servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.