Thursday, March 11, 2010

Pasta Carbonara

I have the Rachel Ray cookbook and whenever I feel like pasta I make something out of her book. I had never made Carbonara before, but I felt like bacon. I went to the grocery store to pick up some meat for dinner, I had pork chops in my hand...then I saw the bacon. It costs just as much as 4 pork chops, but it is way worth it!!! I was worried about the egg part of this pasta dish, but it was AWESOME!!! Like breakfast for dinner, with pasta as an added bonus.

Rachel Ray's Pasta Carbonara
( I used rigatoni noodles instead of spagetti because I didn't have any and it was good!)



  • Salt and freshly ground black pepper to taste
  • 1 pound pasta, such as spaghetti or rigatoni
  • 1/4 cup extra virgin olive oil (enough to coat bottom of pan)
  • 1/4 pound pancetta (Italian bacon), chopped
  • 1 teaspoon red pepper flakes
  • 5 to 6 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • Freshly grated Romano cheese
  • Handful of finely chopped fresh flat-leaf parsley, for garnish


    1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

    2. Meanwhile, heat a large skillet over medium heat. Add the olive oil 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.

    3. In a separate bowl, 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.

    4. 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 and extra grated Romano.


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      Have a great weekend!

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