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Description
Found this recipe from Rachael Ray and it's to die for! Super simple to make if you like to cook Italian.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rigatoni
- 1/3 lb. pancetta
- 3 Tbsp. extra-virgin olive oil
- 5 garlic cloves
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 2 large egg yolks
- 3 Tbsp. parmigiano reggiano
- 1 handful fresh parsley leaves (finely chopped)
- 3 black pepper (grinds)
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Directions
- 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. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
- 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.
- Drain pasta. 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.
- Read more at: http://www.foodnetwork.com/recipes/rachael-ray/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe.html
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol165mg55% |
Sodium490mg20% |
Potassium370mg11% |
Protein16g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A15% |
Vitamin C20% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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