Ingredients
- Salt
- 1 pound rigatoni
- 1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
- Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
- 4 or 5 cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
- 1/2 cup dry white wine or chicken stock
- 2 large egg yolks
- 3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
- A handful fresh parsley leaves, finely chopped
- A few grinds black pepper
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.
Photo: Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara Recipe
















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By tstet
on May 16, 2013
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YUM! I added another yolk and an extra cup of chicken broth which gave it lots of creaminess! I also added a bag of frozen peas when simmering at the end...will absolutely make again :-
By tinehartman
asheville, NC
on May 15, 2013
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Very tasty. All but the 4-year-old (who typically loves eggs loved this.
By 2dogsnme2_13097483
Vallejo, Ca
on August 14, 2012
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This is a great basic carbonara recipe. I've made it several times with different pastaa. I've made it with bacon when I didn't have pancetta. Only thing is I use less red pepper flakes - the amount suggested is a little much for my taste. Next time I want to make it with guanciale which is more traditional. Another reviewer suggested it wasn't carbonara without onions. Huh? I've never seen onion included in any carbonara recipe.
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