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Ингредиенты
- 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
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 113 | 60% |
| Total Fat 12.62g | 16% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 599mg | 25% |
| Potassium 183mg | 5% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.34g | 0% |
| Protein 10.68g | 17% |
