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How To make Rigatoni Alla Carbonara
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper 1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute 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, 1/2 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.
How To make Rigatoni Alla Carbonara's Videos
How to Make Classic Carbonara | Jamie Oliver
Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!
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Rigatoni Alla Carbonara
Breakfast for Dinner? Carbonara dates back to WWII when American soldiers asked for eggs and bacon, but didn’t expect it to come with some pasta! An amazing dish and so easy to make!
Grab 3 egg yolks
2 cups of Pecorino grated
Freshly ground pepper
And mix until the mixture is creamy
Cook up some Bacon, pancetta or guanciale in a hot pan until slightly brown
Add a tbsp of bacon grease to the egg mixture and stir to blend
Remove the bacon from the heat and pour the rest of the grease slowly into the mixture while you whisk away so as to avoid cooking the eggs and hardening this creamy heavenly goodness.
Bring water to a boil, add salt and some olive oil, add your pasta (I used Rigatoni) and cook all the way through.
To help keep the egg mixture from hardening, you can place the mixing bowl on the pot where the pasta is cooking. Just keep an eye so it doesn’t harden or clump up.
When the pasta is ready, ladle some of the pasta water into the mixture as you stir. Add your cooked bacon and then gently add your pasta and stir until everything has come together! Serve and tear it up!!! So good! Thanks for Watching!
Rigatoni alla Gricia with Guanciale and Pecorino Romano
Pasta alla Gricia is the most underappreciated of the 4 Roman pasta dishes (cacio e pepe, amatriciana, and carbonara are the other 3). But, it's such a good one! It has guanciale (you can sub pancetta or bacon), Pecorino Romano cheese, and black pepper. The trick to making this one special is to finish the very al dente pasta in the guanciale fat and pasta water.
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MEZZI RIGATONI ALLA CARBONARA. Ricetta perfetta.
Oggi SUPER MEZZI RIGATONI ALLA CARBONARA, con tutta la sua gustosissima cremosità????????????
INGREDIENTI ????????????
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Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
5-Ingredient Carbonara
MUNCHIES chef Matteo Fronduti is giving you a recipe for pasta carbonara that’s so simple, it’s impossible to screw up. With extremely few ingredients and good technique, you’ll be cheffing it up in no time. You’re welcome.
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