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From “Rachael Ray: Memories and Meals From a Sweet and Savory Life” (Ballantine Books) by Rachael Ray
Serves 4
1/4 cup approximately EVOO
1/3 pound chunk of meaty pancetta or guanciale, cut into 1/4-inch dice
4 large cloves garlic, thinly sliced or chopped
1 1/2 teaspoons coarsely ground black pepper
1 cup white wine
6 large egg yolks
1 cup grated Pecorino Romano, plus more to pass Salt
1 pound bucatini or spaghetti
1/2 cup fresh flat-leaf parsley, finely chopped (a fat handful of leaves)
Perfect for sharing and easy to prepare in larger quantities with affordable ingredients, make pasta the centerpiece of your next dinner party!
Bring a large pot of water to a boil for the pasta
In a large, deep skillet over medium heat, heat the EVOO, four turns of the pan Add the pancetta or guanciale and render for about 3 minutes Add the garlic and pepper and stir 1 minute more Add the wine and reduce by half (about 7 minutes), then reduce the heat to low.
In a medium bowl, combine the egg yolks and grated cheeses to the liberally salted boiling water and cook to 1 minute less than al dente per the package recommendation.
Remove about 1 1/4 cups of starchy cooking water from the pot and whisk it into the egg yolks in a steady stream to temper them. Reserve an extra 1/2 cup of starchy water just in case
Drain the pasta or transfer it with a spider or tongs to the pan with the pancetta and garlic. Remove the pan from the heat and add the tempered egg yolks and parsley Toss to combine If the sauce seems too thin, return the heat to the lowest setting and, stirring constantly for 2 to 4 minutes, until the sauce thickens. Add salt to taste.
Note: Many recipes for this dish include heavy cream Such recipes may be delicious, but they're not authentic The creamy consistency here comes from tempering the eggs and emulsifying them with oil, cheese and cooking water.
+ Pair This Pasta With a Fresh Salad and the Perfect Wine to Complete the Meal!
Wine experts recommend pairing Pasta Carbonara with a crisp Italian white wine, such as Pinot Grigio or Gavi di Gave/Cortese di Gavi. If you opt for a red wine, go with a fruity varietal featuring a touch of acidity, such as a Pinot Noir, Chianti, Barbera or Montepulciano
