Rachael Ray & Pasta Carbonara

Rachael Ray. You either love her or hate her. I tend to be on the "hate her" side simply because I find her annoying. It's a shame that I can't get passed her personality to try her recipes because she actually does have a few great recipes. Like this pasta carbonara. The pasta is beyond delicious and it tastes just as good the next day when you eat the leftovers. This recipe has more kick (red peppers) and flavor (pancetta and wine) than other carbonara pastas so this pasta really is a treat to eat.

Note: I made half the recipe and had enough to feed four people. 

Pasta Carbonara
Source: Rachael Ray
Serves 6-8

Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the 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.

In a separate bowl, 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 parsley and extra grated Romano.