CARBONARA SAUCE RACHAEL RAY RECIPES

PASTA CARBONARA RECIPE | RACHAEL RAY

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

Salt and freshly ground black pepper, to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (EVOO) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5-6 cloves garlic, chopped 1/2 cup dry white wine 3 large egg yolks Freshly grated Romano cheese A handful of flat leaf parsley, finely chopped, for garnish

Steps:

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.Drain the 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 the pan from the 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 the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

CARBONARA - RACHAEL RAY RECIPE - FOOD.COM

Carbonara - Rachael Ray Recipe - Food.com image

Make and share this Carbonara - Rachael Ray recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb spaghetti or 1 lb rigatoni pasta
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 lb pancetta, chopped (Italian bacon)
1 teaspoon red pepper flakes
5 -6 cloves garlic cloves, chopped
1/2 cup dry white wine
2 large egg yolks
romano cheese, freshly grated
fresh parsley, for garnish

Steps:

boil pasta.
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.
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.
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.

Nutrition Facts : Calories 601.1, FatContent 17.6, SaturatedFatContent 3, CholesterolContent 104.9, SodiumContent 12.3, CarbohydrateContent 87.7, FiberContent 3.9, SugarContent 2.4, ProteinContent 16.5

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