Pasta Carbonara (Rachel Ray)

My boys love comfort food and so do I. I do make homemade macaroni and cheese which is a huge favorite, but this simple pasta carbonara gets the same effect with less effort. Admittedly, I have learned a lot from Rachel Ray in terms of using simple ingredients and cooking quick and satisfying meals. However, after one too many episodes of her TV show while I was on bedrest with both kids, she can grate on me on TV. I do love to read her recipes in print though. They are usually easy to follow and she gives great instructions. That being said, here is her pasta carbonara recipe almost exactly as it was written (minus the annoying yum-o's) and with a little tweak to make it not as spicy. I did add more crushed red pepper to Dan and my dish after plating. The recipe calls for Rigatoni but I used penne with lines. You could use any short 'cut' pasta. I made this Sunday night and it was just the thing to make the weekend last a little longer.

Pasta Carbonara (Adapted from Rachel Ray)

Timing - 20 minutes

Ingredients
Salt and pepper, to taste
1 lb pasta (penne with lines or rigatoni)
1/4 cup extra virgin olive oil
1/4 lb pancetta, chopped (you could substitute thick-cut bacon if you can't find pancetta)
1/2 t crushed red pepper
4 cloves garlic, shopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated Parmesan cheese

How to Make
Put a large pot of water on to boil. Add a liberal amount of salt and pasta; cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with extra cheese (and chopped parsley), if desired.

Serves 4