Rigatoni Alla Carbonara
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
pancetta
|
*
|
| ¼ | cup |
onions
chopped |
|
| 1 | small |
red hot chili pepper, dried
dried |
*
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
olive oil
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
romano cheese
grated |
*
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | pound |
spaghetti
italian-style |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
pancetta
|
*
|
| 59 | ml |
onions
chopped |
|
| 1 | small |
red hot chili pepper, dried
dried |
*
|
| 45 | ml |
butter
|
|
| 45 | ml |
olive oil
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
romano cheese
grated |
*
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
spaghetti
italian-style |
|
Directions
Finely dice the pancetta and sauté it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes.
Discard chile. Beat the eggs with the 2 cheeses, ½ teaspoon salt, several grindings of black pepper and the parsley.
Bring 4-to-5 quarts of water to the boil.
Add 1 tablespoon salt and put in the pasta.
When pasta is still slightly underdone, drain it and add it to the pan with the pancetta.
Over low heat, toss thoroughly to coat the pasta with the oil and butter.
Off heat, stir in the egg-cheese mixture and toss vigorously.
Serve at once.
