FARM ANIMALS CUPCAKES RECIPES

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RACH'S CARBONARA | RECIPE - RACHAEL RAY SHOW



Rach's Carbonara | Recipe - Rachael Ray Show image

It's bacon, egg and cheese spaghetti!

Provided by Rachael Ray

Number Of Ingredients 13

About 3 tablespoons olive oil
1/3 pound pancetta or guanciale
small dice
5 to 6 cloves garlic
chopped
1/2 cup dry white wine
3 large egg yolks
Salt and pepper
1 pound pasta such as linguine
spaghetti or egg tagliatelle
Grated Pecorino Romano and Parmigiano-Reggiano
1/2 cup flat-leaf parsley
finely chopped

Steps:

  • Bring a large pot of water to boil for pasta
  • Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat
  • Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more
  • Add wine and reduce heat to low
  • Whisk up egg yolks and season with salt and pepper
  • Add pasta to salted boiling water and cook to al dente
  • Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them
  • Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it
  • Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste

RACH'S CARBONARA | RECIPE - RACHAEL RAY SHOW



Rach's Carbonara | Recipe - Rachael Ray Show image

It's bacon, egg and cheese spaghetti!

Provided by Rachael Ray

Number Of Ingredients 13

About 3 tablespoons olive oil
1/3 pound pancetta or guanciale
small dice
5 to 6 cloves garlic
chopped
1/2 cup dry white wine
3 large egg yolks
Salt and pepper
1 pound pasta such as linguine
spaghetti or egg tagliatelle
Grated Pecorino Romano and Parmigiano-Reggiano
1/2 cup flat-leaf parsley
finely chopped

Steps:

  • Bring a large pot of water to boil for pasta
  • Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat
  • Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more
  • Add wine and reduce heat to low
  • Whisk up egg yolks and season with salt and pepper
  • Add pasta to salted boiling water and cook to al dente
  • Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them
  • Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it
  • Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste

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