SPAGHETTI CARBONARA RACHAEL RAY RECIPES

Steps:

• In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes
• Remove and drain on paper towels
• Pour off all of the oil in the skillet except for 3 tablespoons
• Add the garlic; season with black pepper
• Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta
• Sauté for 1 minute
• Season the eggs with salt
• Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble
• Add the cheese and re-season with salt and pepper
• Mound into serving bowls and garnish with parsley

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.