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.
- 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
just for starters the yolk will not hurt any part of this dish. . ever. . it makes the appearance a bit different as will be illustrated in my photo, but the texture and flavor is just as grand. . In my dish i prepared my carbonara as the recipe stated, only changing a few things. . i added Black olives, capers and used a fatty jowel bacon for more intense pork flavor. Alot more parmesean ; by preference. Thing is now with any pasta dish i prepare an egg is essential. you cannot mess up a pasta dish by adding any part of an egg to it. . for texture and how it will meld all the ingredients together blissfully.