Salt and freshly ground black pepper, to taste
1 pound rigatoni
1/4 cup extra virgin olive oil
1/4 pound pancetta, 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, like Locatelli
Handful of finely chopped fresh flat-leaf parsley, for garnish (optional)
1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta for 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
If you have never had Carbonara without the heavy cream, you need to give this a try. It is a Rachael Ray recipe, and one of my favorites of hers. This recipe has so few ingredients, and it is easy to throw together when you need something quick. My whole family loves it....no leftovers with this one. We have it with a green salad from the garden and garlic bread.