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Rachael's Carbonara Recipe

You Will Need

• 1 lb. rigatoni


• 1⁄4 cup EVOO*


• 1⁄4 lb. pancetta, chopped


• 1 tsp. crushed red pepper flakes


• 5 to 6 cloves garlic, chopped


• 1⁄2 cup white wine


• 2 large egg yolks


• 1⁄2 cup grated Parmigiano-Reggiano, plus extra


• Salt and pepper


• A handful of parsley

What to Do
1. Cook rigatoni. Meanwhile, heat a large skillet over medium heat. Add EVOO and pancetta. Brown 2 minutes. Add red pepper flakes and garlic; cook 2 minutes. Add wine and stir up pan drippings.

2. Beat yolks, then add 1 large ladleful of pasta cooking water. 3. Drain pasta and add to skillet. Pour egg mixture on top. Toss rapidly to coat pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, salt and lots of pepper. Toss pasta until it soaks up egg mixture. Top with parsley and extra cheese. Serves four.

*Extra Virgin Olive Oil

From Reader's Digest - May 2007