Prep 15 mins
Cook 15 mins
This is a recipe I cut out of a Woman's Day magazine from Rachel Ray. I was unable to found this on her web site. We have this several times a month. I do cook the pasta for about 11 minutes.
- salt & freshly ground black pepper, to taste
- 1 lb pasta, spaghetti
- 1⁄4 cup extra virgin olive oil
- 1⁄4 lb pancetta, chopped
- 1 teaspoon red pepper flakes
- 5 -6 garlic cloves, chopped
- 1⁄2 cup dry white wine
- 2 large egg yolks
- freshly grated romano cheese
- Put a large saucepot of water to boil.
- Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
- Meanwhile, heat a large skillet over medium heat.
- Add olive oil and pancetta. Brown pancetta about 2 minutes.
- Add red pepper flakes and garlic and cook 2 to 3 minutes more.
- Add wine and stir up all pan drippings.
- In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
- Drain pasta well and add directly to skillet with pancetta, garlic and oil.
- Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
- Remove from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
- Serve with extra Romano.
The only problem with the previous review is that the recipe calls for yolks!
yummy and really easy
Used to make this years ago from Rachel's recipe and it was always a winner. I use Grana Padano parmesean, which I grated about a cup of (the super expensive stuff). Also, I would turn the burner a bit higher for the pancetta, then lower it for the garlic, because medium won't brown your pancetta but cooking garlic for 2 minutes on med-high will easily burn it! Honestly, it's a good recipe but the cheese makes it. I spent $15 at a nice market on a hunk of great cheese. I would recommend the same if you're entertaining!