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| Rachel Ray's recipe. From Recipezaar #203354 | |||||
| Ingredients: | |||||
| 1 lb | spaghetti or rigatoni pasta | ||||
| 1/2 c | olive oil | ||||
| 1/4 lb | chopped bacon | ||||
| 1 tsp | red ppr flakes | ||||
| 1/2 c | dry white wine | ||||
| 2 large | egg yolks | ||||
| 1/4 c | romano cheese, fresh grated | ||||
| 1/4 c | fresh parsley for garnish | ||||
| 6 cloves | garlic, minced | ||||
| Directions: | |||||
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Boil pasta according to pkg directions.
Heat lg skillet and add oil and pancetta. Brown and add red ppr flakes and garlic and cook 2-3 minutes more In separate bowl, beat yolks, then add about 1/2 c of the pasta cooking water to temper egg yolks and keep them from scrambling. Drain pasta 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 handful of cheese, lots of ppr and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1-2 minutes; Garnish with parsley and extra grated romano. |
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