Rigatoni Alla Carbonara (Bacon And Egg Coal Miner'S Pasta) Recipe

Name: Rigatoni Alla Carbonara (Bacon And Egg Coal Miner'S Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; salt; 1/3 lb pancetta, chopped; 2 tablespoons extra virgin olive oil; 5 garlic cloves, finely chopped; 1/4 teaspoon red pepper flakes, crushed; 1/2 cup dry white wine (or chicken stock); 2 large egg yolks; 3 tablespoons parmigiano-reggiano cheese, grated (plus more for sprinkling); 1/3 cup fresh flat-leaf parsley, finely chopped; 1 few grinds black pepper

Servings: persons

1 lb rigatoni pasta
salt
1/3 lb pancetta, chopped
2 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes, crushed
1/2 cup dry white wine (or chicken stock)
2 large egg yolks
3 tablespoons parmigiano-reggiano cheese, grated (plus more for sprinkling)
1/3 cup fresh flat-leaf parsley, finely chopped
1 few grinds black pepper

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.
3
Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
4
Add wine or stock to the pan and reduce liquid by half, 2 minutes.
5
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
6
Beat in parsley and pepper and set aside.
7
Drain pasta.
8
Add pasta to pan with sauce.
9
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.
10
Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

805

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb rigatoni pasta, salt, 1/3 lb pancetta, chopped, 2 tablespoons extra virgin olive oil, and more.

Yes, Rigatoni Alla Carbonara (Bacon And Egg Coal Miner'S Pasta) 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.

Rigatoni Alla Carbonara (Bacon And Egg Coal Miner'S Pasta)

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