Receta Bacon And Egg Coal Miner's Pasta: Rigatoni Alla Carbonara
by Global Cookbook

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	Raciónes: 4

Ingredientes

Salt as needed
1 lb rigatoni
1/3 lb pancetta minced (cured Italian meat available at deli counter) Drizzle extra-virgin extra virgin olive oil plus
2 Tbsp. extra-virgin extra virgin olive oil
4 x garlic cloves - (to 5) finely minced

1/4 tsp crushed red pepper flakes
1/2 c. dry white wine or possibly chicken stock
2 lrg egg yolks
3 Tbsp. grated Parmigiano Reggiano plus more for sprinkling A handful fresh parsley leaves finely minced A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add in salt and pasta and cook to al dente, about 8 min, reserving 1/4 c. pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute/fry pancetta in a drizzle of oil till it browns, 3 to 5 min. Add in extra-virgin extra virgin olive oil, garlic, and crushed pepper flakes. Saute/fry garlic 2 min. Add in wine or possibly stock to the pan and reduce liquid by half, 2 min.
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 in pasta to pan with sauce. Toss pasta with pancetta, then add in egg mix and toss 1 minute, then remove from heat. Continue to toss till sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
This recipe yields 4 generous servings.