Rigatoni alla Carbonara

I have been making this for almost as long as we've been married. It's definitely one of our favorites. The original calls for pancetta, a cured Italian meat, but I use bacon as it's cheaper and more readily available. It's great any time of the year!

Rigatoni alla Carbonara

adapted from Rachael Ray

Prep Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

1 lb rigatoni

1/3 lb bacon, chopped

3 TBS extra virgin olive oil

4 cloves garlic, finely chopped

2 pinches crushed red pepper flakes

1/2 cup dry white wine

2 large egg yolks

3 TBS grated Parmesan cheese

Directions

Cook the pasta according to package directions, reserve a ladle full of pasta water. 

While the pasta is cooking, heat a large skillet over medium heat. Saute bacon in 1 TBS of olive oil until it browns about 4-5 minutes. Add the rest of the olive oil, garlic and red pepper flakes. Saute for 2 minutes. Add wine and reduce the liquid by half, about 3 minutes.

Beat together the egg yolks and cheese. While whisking, slowly add a ladle of boiling pasta water. Set aside.

Drain pasta and add it to the pan with bacon sauce. Toss together and add egg mixture. Toss for 1 minute and remove from heat. Continue tossing until sauce is absorbed by the pasta.

Enjoy!