Rachael Ray’s Carbonara

Rachael Ray’s Carbonara

italian recipeThis is a super easy classic Italian recipe (and inexpensive).  I will substitute bacon when good pancetta is not available.


  • 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

italian cookingDirections:

  • 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.
  • italian cooking4. 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.

Italian recipe

copyright 2011 Andi Brown Once in a Lifetime Travel

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