Best Pasta Carbonara Rachael Ray Recipes
CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY
When I saw this recipe I thought you have GOT to be kidding me. Didn't see this exact one posted here, so I'm posting it for future reference. Would take me more like 45 minutes to make I'm sure. She says it serves 4, I think it would serve more like 8 if you add a side or salad. One day I might actually get up the nerve to make it. Edited to add amounts since she often uses a handful of this or that.
Provided by ColCadsMom
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
- Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
- Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
- Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
- Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
- Scatter with the provolone or mozzarella and return to oven.
- Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Nutrition Facts : Calories 466.9, Fat 24.4, SaturatedFat 11.3, Cholesterol 208.2, Sodium 1300.6, Carbohydrate 38.6, Fiber 0.1, Sugar 0.6, Protein 22.8
PASTA CARBONARA (RACHAEL RAY)
I tried to search a bunch of different ways, and I could not find this recipe on here. I am surprised, as it was widely published and so easy. Great for company too. I will post it her way with a few of my notes. This is not health food, except for the soul. Read the recipe all the way through, as you need to cook things simultaneously and use pasta water. I serve this with a green salad and crusty bread with garlic butter.
Provided by jackieblue
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil. Add a liberal amount of salt and the rigatoni. Cook to al dente (about 8 minutes).
- Heat a (very!) large skillet over medium heat. Add EVOO and pancetta. Brown pancetta (2 minutes). Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all of the pan drippings.
- Beat yolks, then add 1 large ladleful (about 1/2 C) of the pasta cooking water to them. This tempers the egg and keeps them from scrambling when added to the pasta. (I use a wire whisk to whisk the water in, and do this when the pasta is maybe 3/4 done).
- 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 from heat and add a big handful of cheese (the 1/2 to 1 C), lots of pepper, and a little salt. Continue to toss until the pasta soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley, if desired, and extra cheese, if desired.
Nutrition Facts : Calories 723.2, Fat 28.3, SaturatedFat 8.8, Cholesterol 219.7, Sodium 370.5, Carbohydrate 84.9, Fiber 3.9, Sugar 2.8, Protein 26.7
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