RIGATONI CARBONARA w/ RICOTTA

RIGATONI CARBONARA w/ RICOTTA
RIGATONI CARBONARA w/ RICOTTA

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    slices chopped bacon

  • 4

    thinly sliced garlic cloves

  • Pinch red pepper flakes

  • 3 3/4

    cups warm water

  • 1 1/2

    tap salt

  • 12

    OZ rigatoni

  • 8

    oz sliced saluted mushrooms

  • 1/4

    cup diced sun-dried tomatoes

  • 1

    cup whole-milk ricotta

  • 1

    cup finely grated parmesan

  • 2

    whole eggs

  • 2

    egg yolks

  • 1/4

    cup warm water

  • Pinch each of salt and pepper

Directions

1. Cook bacon until crisp. Remove all but 2 TBS bacon grease and sauce mushroom until soft. Add garlic and red pepper flakes and sun-dried tomatoes and cook 30 seconds. Remove from pan and set aside. 2. Add 3 3/4 cups warm water and 1 1/2 tap salt. Add 12 OZ rigatoni and bring to a boil, stirring occasionally. Reduce to medium and cook, covered and stirring occasionally until Al dente. 3. Off heat stir in bacon and mushroom mixture to the pasta 4. In a bowl whisk together 1 cup whole-milk ricotta cheese, 1 cup parmesan, all the eggs, water and S&P. Stir the ricotta mixture into pasta and toss to coat

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