Carbonara
This fast and simple carbonara recipe requires less than 10 ingredients and is truly delicious. Pancetta adds richness to the carbonara, making each bite savory.
Ingredients
- 1 Pound rigatoni
- 1/4 cup extra-virgin olive oil
- 1/4 Pound pancetta (chopped)
- 1 teaspoon crushed red pepper flakes
- 6 Cloves garlic (chopped)
- 1/2 cup pinot grigio
- 2 large egg yolks
- 1/2 cup grated Romano cheese
Optional
- 1/2 cup flat-leaf parsley (finely chopped)
Directions
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Step 1
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Put a large pot of water on to boil. Add a liberal amount of salt and rigatoni; cook to al dente, about 8 minutes.
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Step 2
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| Meanwhile, heat a large skillet over medium heat. Add oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings. |
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Step 3
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| Beat yolks, then add ½ cup of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. |
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Step 4
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| 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. Remove pan from heat and add cheese, lots of pepper, and salt to taste. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1 to 2 minutes. Garnish with parsley, if desired, and extra cheese. Serve with green salad on the side. |
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