Saturday, July 16, 2011


Ok- this recipe is amazing. Everytime Adam makes it we eat the whole thing (which may be dangerous :) ). This comes from a book: Classic Rachel Ray- 30 Minute Meals page 48. Adam tells me that he adds more wine and red pepper flakes than called for. It really is fantastic! I hope you all enjoy it as much as we do!

Salt and pepper
1 pound rigatoni
1/4 cup extra virgin olive oil (evoo)
1/4 lb pancetta (chopped)
1 tsp crushed red pepper flakes (1/3 palmful)
6 cloves garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese
Handful of finely chopped flat leafed parsley (optional) - garnish

Put a large pot of water on to boil. Add a liberal amount of salt and rigatoni, cook to al dente.

Meanwhile, heat a large skillet over medium heat. Add evoo and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain 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 pan from 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 egg mixture and thickens, 1 to 2 minutes. Garnish with parsley, if desired, and extra cheese.

I can't express enough how good this is! We LOVE it! So thanks Rachel Ray! :) Happy cooking!

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