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Pasta Carbonara


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 lb rigatoni or penne pasta
3 slices of bacon
3 garlic cloves, minced
1/2 cup white wine
2 egg yolks
1/4 cup parmasean cheese
1/4 cup mozerella cheese
1 Tbsp cream
pinch of red pepper
salt and pepper to taste


Boil the pasta and add salt to boiling water. Meanwhile, cook bacon over medium heat. Once it begins to crips, add garlic and saute for 2 minutes. Add the red pepper flakes and wine. Simmer for 5 minutes. Add cream and turn heat to low. Take the two egg yolks and temper them with a ladle of pasta water. This will keep them from scrambling. Drain the pasta and return to the pot. Pour in bacon and wine mixture, stir. Then add egg yolks and toss rapidly to coat. Add cheese and continue stirring. Top with pepper and red pepper flakes, and serve piping hot.


Pairs Well With


Notes

This is modified from Rachael Ray's pasta carbonara. It's one of my favorite recipes- very rich, but great comfort food.

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