Carbonara
This is a recipe i cut out of a woman's day magazine from rachel ray. i was unable to found this on her web site. we have this several times a month. I do cook the pasta for about 11 minutes.
Steps
Put a large saucepot of water to boil.
Once boiling , add a liberal amount of salt and pasta.
Cook to al dente , about 8 minutes.
Meanwhile , heat a large skillet over medium heat.
Add olive oil and pancetta.
Brown pancetta about 2 minutes.
Add red pepper flakes and garlic and cook 2 to 3 minutes more.
Add wine and stir up all pan drippings.
In separate bowl , beat yolks , then add 1 large ladleful of the pasta cooking water.
This tempers the eggs and keeps them from scrambling when added to pasta.
Drain pasta well and add directly to skillet with pancetta , garlic and oil.
Pour egg mixture over pasta.
Toss rapidly to coat the pasta without cooking the egg.
Remove from heat and add a big handful of cheese , lots of pepper and a little salt.
Continue to toss and turn pasta until soaks up egg mixture and thickens , 1 to 2 minutes.
Serve with extra romano.
Ingredients
salt & freshly ground black pepper, pasta, extra virgin olive oil, pancetta, red pepper flakes, garlic cloves, dry white wine, egg yolks, romano cheese