Pasta Carbonara (Rachael Ray) Recipe

Name: Pasta Carbonara (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta (I have also used penne); 1/4 cup extra virgin olive oil; 1/4 lb pancetta, chopped (my local store sells this already chopped in a pillow pack...a huge time saver!); 1 teaspoon crushed red pepper flakes; 6 garlic cloves, chopped; 1/2 cup dry white wine; 2 egg yolks, large; 1/2 cup grated romano cheese (I often double this); salt & freshly ground black pepper; finely chopped flat leaf parsley (to garnish)

Servings: persons

1
Put a large pot of water on to boil. Add a liberal amount of salt and the rigatoni. Cook to al dente (about 8 minutes).
2
Heat a (very!) large skillet over medium heat. Add EVOO and pancetta. Brown pancetta (2 minutes). Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all of the pan drippings.
3
Beat yolks, then add 1 large ladleful (about 1/2 C) of the pasta cooking water to them. This tempers the egg and keeps them from scrambling when added to the pasta. (I use a wire whisk to whisk the water in, and do this when the pasta is maybe 3/4 done).
4
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.
5
Remove from heat and add a big handful of cheese (the 1/2 to 1 C), lots of pepper, and a little salt. Continue to toss until the pasta soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley, if desired, and extra cheese, if desired.

905

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb rigatoni pasta (I have also used penne), 1/4 cup extra virgin olive oil, 1/4 lb pancetta, chopped (my local store sells this already chopped in a pillow pack...a huge time saver!), 1 teaspoon crushed red pepper flakes, and more.

Yes, Pasta Carbonara (Rachael Ray) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Carbonara (Rachael Ray)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions