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Rachel Ray’s Favorite Monthly Pasta Dish: Perfectly Cooked in 11 Minutes

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Ingredients

Adjust Servings:
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

Nutritional information

600.8
Calories
158 g
Calories From Fat
17.6 g
Total Fat
3 g
Saturated Fat
92.2 mg
Cholesterol
13.4 mg
Sodium
87.7 g
Carbs
3.9 g
Dietary Fiber
3.5 g
Sugars
16.5 g
Protein
113 g
Serving Size

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Rachel Ray’s Favorite Monthly Pasta Dish: Perfectly Cooked in 11 Minutes

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    Cuisine:

    Used to make this years ago from Rachel's recipe and it was always a winner. 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!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Carbonara,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.,Used to make this years ago from Rachel’s recipe and it was always a winner. 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!,This recipe is wicked! DH and I both aren’t big fans of carbonara, but this absolutely changed my mind! One of the best pastas I have ever had the joy of eating! The white wine and red pepper flakes really top this recipe off! Adding this to the recipe rotation!


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    Steps

    1
    Done

    Put a Large Saucepot of Water to Boil.

    2
    Done

    Once Boiling, Add a Liberal Amount of Salt and Pasta. Cook to Al Dente, About 8 Minutes.

    3
    Done

    Meanwhile, Heat a Large Skillet Over Medium Heat.

    4
    Done

    Add Olive Oil and Pancetta. Brown Pancetta About 2 Minutes.

    5
    Done

    Add Red Pepper Flakes and Garlic and Cook 2 to 3 Minutes More.

    6
    Done

    Add Wine and Stir Up All Pan Drippings.

    7
    Done

    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.

    8
    Done

    Drain Pasta Well and Add Directly to Skillet With Pancetta, Garlic and Oil.

    9
    Done

    Pour Egg Mixture Over Pasta. Toss Rapidly to Coat the Pasta Without Cooking the Egg.

    10
    Done

    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.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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