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| 30 minute Rachel Ray recipe | |||||
| Ingredients: | |||||
| 1/4 lb | Pancetta chopped in 1/2 inch pieces | ||||
| 1 lb | linguine | ||||
| 3 cloves | garlic, minced | ||||
| 3 Tablespoons | Extra-virgin olive oil | ||||
| 2 Eggs | Beaten with a splash of milk and a couple tablespoons of boiling water the pasta cooks in | ||||
| 1 teaspoon | crushed red pepper flakes | ||||
| 1/2 cup | grated Parmigiano Reggiano | ||||
| handfull | Chopped fresh flat-leaf parsley | ||||
| Directions: | |||||
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Cook the pancetta in a small pan over medium-high heat. Once it begins to brown, remove from heat and place it on paper towels to absorb the grease. Drop your pasta into boiling salted water and let it cook for 5 minutes before you start the sauce. Cook the pasta until al dente.
Heat garlic and olive oil in a big skillet or frying panover very low heat. Add the crushed red pepper flakes if you like extra heat. Dump the pasta into a colander, give it a quick rinse, and drain it well. Turn the heat up on the garlic oil from low to medium, Toss the pasta in the pan with the garlic oil and coat the pasta evenly. Toss in the pancetta pieces. Pour the egg mixture evenly over the pasta. Toss the pasta fast and firmly. Turn the heat off. Add cheese, parsley,and some black pepper. Serve it hot. Feeds 4 |
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