Rigatoni Carbonara Recipe

Name: Rigatoni Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

406

kcal

Calories

Fat

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.

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 pound rigatoni, 1/3 pound pancetta, 3 tablespoons extra-virgin olive oil, 5 garlic cloves, and more.

Yes, Rigatoni Carbonara 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 Carbonara

How did you like this recipe?

Frequently Asked Questions