Carbonara

I've been asked to share "my" homemade Carbonara recipe. Actually, it is not my recipe, but I've made it enough, that I wish it were.

The first time I made it, my good friend Sherlese and her husband David and baby M had flown here to visit our family.

Their plane landed here about 11:00PM, and when we finally arrived back at my house, it was almost midnight.

They were hungry, and I had bought all the ingredients for this ahead of time, knowing that there was no better way to please Sherlese than with some version of spaghetti.

The recipe looked easy, and in the end, we were all completely amazed at just how easy it was, and how yummy good it was.

Sherlese and David have made this quite a bit using regular bacon, because they like the way it tastes, and it does make it a much more inexpensive dish to make.

Rick and I tried it with bacon, and found we didn't care for it without the pancetta, so to each their own.

Also I should note, that at the end of the recipe, it takes both Rick and I to mix it up, one to pour the egg mixture on the pasta, and one to stir it.

I also use more cheese than it calls for.

If I make it without the red peppers, the kids will eat it fairly well.

If I'm making it for the kids, I also make sure I cook the sauce long enough to evaporate all the wine out of it.

So without further adu, here is Miss Rachel Ray's Carbonara Recipe.

Carbonara

Ingredients:

Salt and freshly ground black pepper to taste

1 pound pasta, such as spaghetti or rigatoni

1/4 cup extra virgin olive oil (enough to coat bottom of pan)

1/4 pound pancetta (Italian bacon), 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

Handful of finely chopped fresh flat-leaf parsley, for garnish Directions:1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.