Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta)

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READY IN: 17mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
  • While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
  • Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
  • Add wine or stock to the pan and reduce liquid by half, 2 minutes.
  • Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
  • Beat in parsley and pepper and set aside.
  • Drain pasta.
  • Add pasta to pan with sauce.
  • Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta.
  • Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
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