PASTA CARBONARA RACHAEL RAY RECIPES

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.

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