Some nights I just want to make something easy. Something I don't have to think about. Something I have all the ingredients for. Something that doesn't require the oven. Something that's still tasty, not boring. This is the meal for me.....and you.
I've made this dinner several times and it never disappoints. I'm not a huge Rachael Ray fan but she did good on this one, keeping things simple so you can taste each individual flavor.
Rigatoni alla Carbonara
makes 4 generous servings
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped (bacon works great too!)
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
(for kids, I’d leave the red pepper flakes out & sprinkle it on your own serving)
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
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. Sauté pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Sauté 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.
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