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    You are in: Home / Recipes / Rachel Ray BLT-Style Carbonara Pasta Recipe
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    Rachel Ray BLT-Style Carbonara Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kerena's Note:

    I found this on the Rachel Ray website.

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    Serves: 4



    Units: US | Metric


    1. 1
      Bring a large pot of water to a boil. Score an X into tomato skin, place in boiling water to a count of 30, then remove to a bowl of ice water with tongs or spider. Peel, seed and chop tomato and reserve.
    2. 2
      Salt boiling water and cook pasta to al dente. Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining pasta.
    3. 3
      Meanwhile, heat a pan over medium to medium-high heat with EVOO. Add bacon, speck or pancetta, and cook until almost crisp. Add leeks, garlic and chili, stir a couple of minutes then add wine and reduce by half. Add parsley and tomatoes, and reduce heat to low.
    4. 4
      When pasta is about ready, add about 1/2 cup starchy water to the eggs while beating them with a fork to temper them. Toss pasta with bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should cover pasta smoothly).
    5. 5
      Serve with Pecorino at the table for passing.

    Ratings & Reviews:


    Nutritional Facts for Rachel Ray BLT-Style Carbonara Pasta

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 804.6
    Calories from Fat 292
    Total Fat 32.4 g
    Saturated Fat 9.1 g
    Cholesterol 259.7 mg
    Sodium 360.4 mg
    Total Carbohydrate 93.6 g
    Dietary Fiber 5.3 g
    Sugars 6.2 g
    Protein 24.0 g

    The following items or measurements are not included:

    flat leaf parsley

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