Friday, January 21, 2011

bowl of comfort: Rachael Ray Carbonara

want a bite?

so this is definitely one of my favorite pastas
which means really really good in my language
i like to use whole-wheat pasta and i exchange prosciutto for pancetta 
what's the difference?
read here
basically i think prosciutto is saltier than pancetta
i love pasta that has been salted with the ingredients- not by adding more salt at the end
im sure there are more differences between the two p's, but that is the simplest way i like to think about it
you can also substitute bacon with lots of ivory swirls in it
ivory swirls= a nice way of saying fat
do whatever is easiest!

Carbonara - Rachael Ray

  • About This Recipe Prep Time: 20 mins Total Time: 20 mins Servings: 4-6
by Rachael Ray


    • 1 lb spaghetti or 1 lb rigatoni pasta
    • 1/4 cup extra virgin olive oil ( enough to coat bottom of pan)
    • 1/4 lb pancetta, chopped ( Italian bacon)
    • 1 teaspoon red pepper flakes
    • 5 -6 cloves garlic cloves, chopped
    • 1/2 cup dry white wine
    • 2 large egg yolks
    • romano cheese, freshly grated
    • fresh parsley, for garnish


  1. boil pasta.
  2. heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
  3. in a separate bowl, beat yolks, then add 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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