Wednesday, January 25, 2012

Rachael Ray's Rigatoni Carbona, Recipe Review


I love Rachael Ray from her cookbooks to cookware the woman is my absolute favorite female culinay star. I have Rach's pots, casserole sets and along with the other counter top supplies Rachael Ray sells on QVC. Today I'm here to rave to you about Rachael Ray's Rigatoni Carbonara, it's delicious and calls for a few cheap ingredients: bacon, egg yolks and rigatoni. My husband loved this dish and together we ate the whole pot! You know me I'm always posting my top secret dishes but I had to share with you this winning dish- it's great for entertaining just toss some shrimp in or leave as is and serve with a nice glass of pinot grigio and enjoy life's simple pleasure tonight!

Ingredients
Salt

1 pound rigatoni

1/3 pound pancetta, cured Italian meat, available at deli counter, chopped

Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)

4 or 5 cloves garlic, finely chopped

1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand

1/2 cup dry white wine or chicken stock

2 large egg yolks

3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling

A handful fresh parsley leaves, finely chopped

A few grinds black pepper


Directions
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.