Carbonara…Thank you again Rachael!

You may have realized by now that I like a lot of recipes from Rachael Ray. I can’t help myself – they are just so yummy! I’ve made this recipe over and over again since I received Rachael’s cook-book for Christmas in 2006. This is a favorite of ours and I’m sure it will be one of yours too.

Ingredients:
Salt and freshly ground black pepper to taste
1 pound rigatoni
¼ cup EVOO
¼ pound pancetta, chopped
1 tsp red pepper flakes
5 to 6 cloves of garlic, chopped
½ cup dry white wine (I use cooking wine since we don’t drink wine)
2 large egg yolks
Freshly grated parmesan cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta for 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

In a separate bowl, beat yolks, then add 1 large ladleful of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

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 a big handful of cheese, lot of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated cheese.