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Ingredients
- salt and freshly ground pepper, to taste
- 1 pound rigatoni (or gnocci!)
- 1/4 cup extra virgin olive oil
- 1/4 pound pancetta, chopped (i used bacon)
- 1 tsp crushed red pepper
- 5 or 6 cloves of garlic, chopped
- 1/2 cup dry white wine
- 2 large egg yolks
- 1/2 cup grated Romano cheese
- Handful finely chopped fresh flat-leaf parsley, for garnish
Details
Preparation
Step 1
1. put a large pot of water on to boil. Add a liberal amount of salt and rigatoni (or gnocci). Cook til done
2. Meanwhile, heat a large skillet over medium head. Add evoo and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all the pan drippings.
3. 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.
4. 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. 1-2 minutes. Garnish with parsley, if desired, and extra cheese.
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