Carbonara

 

Ingredients:

1	Lb	Rigatoni Pasta
¼	Cup	Olive Oil
¼	Lb	Pancetta, Chopped
½	Tsp	Crushed Red Pepper
5		Garlic Cloves, Chopped
½	Cup	Dry White Wine
2		Large Eggs
½	Cup	Grated Parmesan-Romano Cheese
½	Tsp	Black Pepper
¼	Tsp	Salt
1	Cup	Parsley Leaves, Chopped (Optional)

Directions:

Heat a large saucepan of salted water to boiling over high heat, Add pasta; cook per package directions.

Meanwhile, in a large skillet, heat oil over medium heat until hot. Add pancetta and cook for 2 minutes, stirring occasionally. Add crushed pepper and garlic and stirring, cook 2-3 minutes or until garlic is golden brown. Add wine and boil for 30 seconds, scraping up any browned bits from bottom of skillet. Remove from heat.

In a small bowl, with a wire whisk, beat egg yolk, gradually whisk in ½ cup hot pasta cooking water.

Drain the pasta. Return the skillet to medium heat; add pasta, Pour the egg yolk mixture over pasta mixture; toss to coat pasta, about 30 seconds. Remove skillet from heat. Stir in grated cheese, salt and black pepper and toss until pasta soaks up the egg mixture and thickens, about 1 minute. Stir in parsley if desired.

 

Yields

6-8 servings