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RIGATONI CARBONARA w/ RICOTTA

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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

Details

Servings 4
Preparation time 30mins

Preparation

Step 1

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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