Bacon And Egg Coal Miner's Pasta: Rigatoni Alla Carbonara Recipe
- Salt as needed
- 1 lb rigatoni
- 1/3 lb pancetta minced (cured Italian meat available at deli counter) Drizzle extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 x garlic cloves - (to 5) finely minced
- 1/4 tsp crushed red pepper flakes
- 1/2 c. dry white wine or possibly chicken stock
- 2 lrg egg yolks
- 3 Tbsp. grated Parmigiano Reggiano plus more for sprinkling A handful fresh parsley leaves finely minced A few grinds black pepper
- Place a large pot of water on the stove to boil.
- When water is rolling, add in salt and pasta and cook to al dente, about 8 min, reserving 1/4 c. pasta water.
- While pasta cooks, heat large skillet over moderate heat.
- Saute/fry pancetta in a drizzle of oil till it browns, 3 to 5 min.
- Add in extra-virgin extra virgin olive oil, garlic, and crushed pepper flakes.
- Saute/fry garlic 2 min.
- Add in wine or possibly stock to the pan and reduce liquid by half, 2 min.
- 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.
- Drain pasta.
- Add in pasta to pan with sauce.
- Toss pasta with pancetta, then add in egg mix and toss 1 minute, then remove from heat.
- Continue to toss till sauce is absorbed by and thickly coating the pasta.
- Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
- This recipe yields 4 generous servings.
salt, rigatoni, pancetta, extravirgin extra virgin olive oil, garlic, red pepper, white wine, egg yolks, parsley
Taken from cookeatshare.com/recipes/bacon-and-egg-coal-miner-s-pasta-rigatoni-alla-carbonara-73170 (may not work)