Rachel Ray recipe (Food Network) – serves 4
- 1/3 lb Pancetta, diced to 1/4″ x 1/4″
- 2 1/2 TBSP olive oil
- 5 cloves garlic, finely chopped
- 1 tspn red pepper flakes
- 1/2 cup dry white wine (can substitute chicken stock)
- 2 egg yolks
- 3 TBSP freshly grated Parmesan cheese
- 1/2 bunch parsley, chopped
- freshly ground black pepper
- 1 lb Rigatoni pasta
- 1 cup freshly grated Parmesan cheese
Place a large pot of water on stove and boil Rigatoni to al dente (about 8 minutes). Reserve ¼ cup of water. Drain pasta and set aside.
Heat large skillet over moderate heat. Drizzle some of the olive oil into pan and sauté the pancetta until it browns, 3 to 5 minutes. Add remaining olive oil, garlic and pepper flakes and sauté 2 minutes. Add wine to pan and reduce liquid by half – about 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in the ¼ cup of pasta water from earlier. Blend in parsley and black pepper and set aside. Add pasta to pan and blend with sauce. Add egg mixture and toss 1 minute, then remove from heat. Continue to toss pasta within pan until sauce is absorbed and thickly coating the pasta. Salt and pepper to taste.