Ingredients
-
1
-
1/4
-
1/4
-
1
-
5 - 6
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Carbonara – Rachael Ray, by Rachael Ray, I have made many different versions of Carbonara and I have to say this recipe is the easiest! I did substitute the wine with chicken broth and used 3 egg yolks instead of 2. We are cheese lovers so I also added more fresh grated cheese and I also cubed up 1/2 lb of pancetta instead of the lesser amount. Delicious and so simple!, My husband loves Pasta Carbonara so I tried this recipe because it was very traditional – he doesn’t believe in adding any “extras” to the pasta. It’s such a fast, easy and great recipe. use regular bacon rather than Pancetta just because that’s what I have at home, 3 egg yolks rather than 2, and Parmesan cheese, and it turns out fabulously. I’m adding it to my regular rotation.
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Steps
|
1
Done
|
Boil Pasta. |
|
2
Done
|
Heat Large Skillet. Add Olive Oil and Pancetta. Brown Pancetta 2 Minutes. Add Red Pepper Flakes and Garlic and Cook 2-3 Minutes More. Add Wine and Stir Up All the Pan Drippings. |
|
3
Done
|
in a Separate Bowl, Beat Yolks, Then Add About 1/2 Cup of the Pasta Cooking Water. This Tempers the Eggs and Keeps Them from Scrambling When Added to the Pasta. |
|
4
Done
|
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 Pan from Heat and Add a Big Handful of Cheese, Lots of Pepper, and a Little Salt. Continue to Toss and Turn the Pasta Until It Soaks Up Egg Mixture and Thickens, 1 to 2 Minutes. Garnish With Parsley and Extra Grated Romano. |
