This is for Loraine.....sorry it took me so long to post.
This is from Rachael Ray's 30 minute meals and it is one of my favorite recipes
This is for 4 adult servings
This is from Rachael Ray's 30 minute meals and it is one of my favorite recipes
This is for 4 adult servings
Ingredients
1 pound pasta (I like penne, cavatappi, gemelli or rigatoni)
1/4 cup Olive Oil
1/4 pound Pancetta (chopped)
1 tsp crushed red pepper flakes (I use a little less)
3-4 cloves of garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese (parmesan is good too)
handful of finely chopped fresh flat leaf parsley for garnish (optional)
Boil large pot of water, add liberal amount of salt, add pasta.
Meanwhile, heat a large skillet over medium heat. Add 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.
Beat yolks, then add 1 large ladleful (1/2 cup) of the pasta cooking water. This tempers the egg and keeps them from scrambling when added to the pasta.
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 t0 2 minutes. Garnish with parsley, if desired, and extra cheese.
1 pound pasta (I like penne, cavatappi, gemelli or rigatoni)
1/4 cup Olive Oil
1/4 pound Pancetta (chopped)
1 tsp crushed red pepper flakes (I use a little less)
3-4 cloves of garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese (parmesan is good too)
handful of finely chopped fresh flat leaf parsley for garnish (optional)
Boil large pot of water, add liberal amount of salt, add pasta.
Meanwhile, heat a large skillet over medium heat. Add 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.
Beat yolks, then add 1 large ladleful (1/2 cup) of the pasta cooking water. This tempers the egg and keeps them from scrambling when added to the pasta.
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 t0 2 minutes. Garnish with parsley, if desired, and extra cheese.
