Bacon And Egg Coal Miner's Pasta: Rigatoni Alla Carbonara

Recipe Ingredients

		Salt - as needed
1 lb	454g / 16oz	Rigatoni
1/3 lb	151g / 5.3oz	Pancetta - chopped = (cured Italian meat available at deli counter)
		Drizzle extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
4		Garlic cloves - (to 5) - finely chopped
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/2 cup	118ml	Dry white wine or chicken stock
2 cups	396g / 13oz	Egg yolks (large)
3 tablespoons	45ml	Grated Parmigiano Reggiano - plus more for sprinkling
		A handful fresh parsley leaves - finely chopped
		A few grinds black pepper

Recipe Instructions

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.

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 flakes. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

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 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.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B21) - from the TV FOOD NETWORK"

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