Pasta Carbonara

It’s March!

Feel like some carbs?

You can’t go wrong with Pasta Carbonara. This version is particularly wonderful with its hint of heat in the silky, garlic-scented sauce.

Pasta Carbonara

Ingredients:

Salt and freshly ground black pepper, to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil
1/4 pound pancetta, chopped
1 teaspoon red pepper flakes
5 cloves garlic, chopped
1/2 cup dry white wine
3 large egg yolks
Freshly grated Romano cheese
Flat leaf parsley, finely chopped, for garnish

Directions:

1. Cook pasta according to package directions for al dente. Drain, reserving about 1/2 cup of the cooking water.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown the pancetta for 2 minutes then add the red pepper flakes and garlic. Cook for 2-3 minutes longer. Add the wine and stir to loosen up any pan drippings.

3. In a bowl, beat the egg yolks. Add about 1/2 cup of the starchy pasta cooking water which helps to temper the eggs and prevent them from scrambling when added to the pasta.

4. Stir pasta into the skillet with pancetta and oil. Pour the egg mixture over and toss rapidly to coat the pasta without cooking the egg.

5. Remove the pan from the heat and add a large spoonful of cheese and pepper and salt to taste. Continue to stir the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

Serves 4 to 6

Recipe from Rachael Ray