Best Rigatoni Carbonara Recipes

Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara image

Provided by Rachael Ray : Food Network

Time 17m

Yield 4 generous servings

Number Of Ingredients 11

Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Steps:

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) image

Provided by Barbell Bunny

Categories European

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb rigatoni pasta
salt
1/3 lb pancetta, chopped
2 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes, crushed
1/2 cup dry white wine (or chicken stock)
2 large egg yolks
3 tablespoons parmigiano-reggiano cheese, grated (plus more for sprinkling)
1/3 cup fresh flat-leaf parsley, finely chopped
1 few grinds black pepper

Steps:

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
Beat in parsley and pepper and set aside.
Drain pasta.
Add pasta to pan with sauce.
Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta.
Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Carbonara Style Rigatoni Recipe image

Provided by á-38518

Number Of Ingredients 9

12 oz Rigatoni
5 slices bacon, coarsely chopped
1 medium onion, chopped
1 cup part-skim ricotta cheese
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
3/4 tsp salt
1/4- 1/2 tsp crushed red pepper
Fresh oregano, optional garnish

Steps:

Cook pasts, drain, reserving 1 cup water Meanwhile, in large skillet over medium hear, cook bacon until crisp Remove bacon and drain To drippings in skillet, add onion, cook for 7 mins or until tender Stir in ricotta, parsley, parm, salt, red pepper and reserved 1 cup water, warm through (sauce will be thin) Toss pasta with sauce, sprinkle with bacon Garnish with oregano

RIGATONI CARBONARA image

Number Of Ingredients 3

Steps:

Boil water >cook Patsa.Svae 1 cup of water. Cook 3 pieces of Pancetta. Pour off oil and save. Set aside to cool. Whisk 3 yolks and one whole egg.Add Pasta to eggs. Add 2 Tbl of reserved water. and 1 tsp oil.Then mix in Pecorino in 3rds. Add ground green , pink,and white pepper.Toss add cream if nec'y