Put a large pot of water on to boil. Add a liberal
amount of salt and the rigatoni. Cool to al dente
(about 8 minutes).
Heat a very large skillet over medium heat. Add
oil and pancetta. Brown pancetta for 2 minutes.
Add red pepper flakes and garlic and cook 2-3
minutes more. Add wine and stir up all of the pan
drippings.
Beat yolks, then add 1 large ladleful of the
pasta cooking water to them and whisk. This
tempers the egg and keeps them from scrambling
when added to the pasta. Drain pasta well and
add it directly to the skillet with pancetta
and oil. Pour the egg mixture over the 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 until the pasta soaks up the egg
mixture and thickens, 1-2 minutes.
Garnish with parsley and extra cheese, if desired.
Originally Submitted
1/17/2018
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