Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
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Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
The recipe Bacon and Egg Coal Miner's Pasta: Rigatoni all
Instructions
1
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat.
Ingredients you will need
Water
Pasta
Salt
Equipment you will use
Frying Pan
Stove
Pot
2
Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
Ingredients you will need
Pancetta
Cooking Oil
3
Add extra-virgin olive oil, garlic, and crushed pepper flake.
Ingredients you will need
Extra Virgin Olive Oil
Garlic
Pepper
4
Saute garlic 2 minutes.
Ingredients you will need
Garlic
5
Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Ingredients you will need
Stock
Wine
Equipment you will use
Frying Pan
6
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Ingredients you will need
Water
Egg Yolk
Parsley
Cheese
Pepper
Equipment you will use
Whisk
Ladle
7
Drain pasta.
Ingredients you will need
Pasta
8
Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
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