This is one of those yummy and QUICK recipes that I make at home ALL the time because it's delicious and fast. I wrote the recipe as it is in her book and added my notes and substiutions.

I like it spicey but you can always lighten up on the red peper flakes if its too much. DH usually likes me to add even more than what's suggested.


Rachael's Carbonara Recipe
You Will Need

1 lb. rigatoni (I prefer Barilla whole wheat penne but pasta is pasta so you can use whatever you have on hand.)

1/4 cup EVOO*

1/4 lb. pancetta, chopped into small pieces (I substitute Jenni-O Turkey bacon cause it is super lean and yet sooo flavorful.)

1 tsp. crushed red pepper flakes

5 to 6 cloves garlic, chopped (I mash up my garlic and use about 2x this amount-makes it more flavorful. Dh and I love garlic lol)

1/2 cup white wine

2 large egg yolks (I have started substituing one egg yolk for a little bit of heavy cream that I stir in at the very end-makes it creamier).

1/2 cup grated Parmigiano-Reggiano, plus extra

Salt and pepper

A handful of parsley


What to Do
1. Cook pasta. Meanwhile, heat a large skillet over medium heat. Add EVOO and pancetta/turkey bacon. Brown 2 minutes or until a little crispy and good smelling!. Add red pepper flakes and garlic; cook 2 minutes. Add wine and stir up pan drippings.

2. Beat egg yolk(s), then add 1 large ladleful of pasta cooking water.

3. Drain pasta and add to skillet. Pour egg mixture on top. Toss rapidly to coat pasta without cooking the egg.

4. If using cream, this is a good point to toss it in. I usually just eyeball it-about 1/4 cup. Stir it all in and let it stand a min or two to heat up.

5. Remove pan from heat and add a big handful of cheese, salt and lots of pepper. Toss pasta until it soaks up egg mixture. Top with parsley and extra cheese.

Serves four.