Rigatoni Carbonara

This is another very easy FAST recipe with BIG flavour! This will make enough for 2 big portions, so adjust accordingly.

Rigatoni Carbonara

½ Bag of Rigatoni (500g)

Boil water and add Rigatoni. Cook until Al Dente (about 10 minutes). In the meantime….

Pancetta – 4 thin slices {you can substitute a nice quality cured ham or bacon}

Use a nice big sautee pan and crispen up Pancetta in a bit of olive oil for a few minutes. If using bacon, make it really crispy. Remove meat.

Add:

¼ Cup Olive to Pan

2 Cloves Garlic

1 Dried Chili Pepper

Sauté for 2 minutes. Add:

1/2 Cup Chicken Stock or White Wine

Sauté another 2 minutes (it should reduce by half). Add bacon. Remove from heat.

Beat:

2 Egg Yolks

1/2 Cup Parmesan or Romano Cheese

While beating vigorously, stir in:

1/2 Cup Boiling Pasta Water

1/2 Cup Chopped Parsley

1 TBSP Freshly Ground Black Pepper

Set aside.

Drain Pasta.

Return Bacon to heat. Toss in Pasta. Add Egg Mixture, mixing well.

Plate Rigatoni Carbonara! Garnish with chopped fresh tomatoes and more parsley.

Bon Appétit or Bon Apetito!