Bacon and Egg Pasta
Mary
Bacon and eggs for dinner. What could be better?
ingredients
- 1 pound rigatoni
- 1/3 pound pancetta or bacon, 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
- 1/2 cup dry white wine or chicken stock
- 2 large eggs
- 3 tablespoons grated Parmigiano Reggiano, plus more, for sprinkling
- A handful fresh parsley leaves, finely chopped
- Lots of black pepper, freshly ground, Cora of course!
directions
- 1
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.
- 2
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.
- 3
Beat together eggs, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
- 4
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.
Source: Liz
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