RACHAEL RAY CARBONARA RECIPES

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

Steps:

• Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock.Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.