Quick and Easy Main Dish Recipes
Rigatoni alla Carbonara Recipe
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 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. |