Carbonara Style Rigatoni Recipes

RIGATONI CARBONARA RECIPE | BARILLA

Rigatoni Carbonara Recipe | Barilla image

Looking for an authentic carbonara recipe? Try Barilla's step-by-step pasta recipe for Rigatoni alla Carbonara for a delicious dinner idea!

Provided by Barilla

Yield 6

Number Of Ingredients 7

Ingredients

1 box Barilla® Collezione Rigatoni
1 tablespoon extra virgin olive oil
5 ounces pancetta, diced
5 egg yolks
1/3 cup Romano cheese, grated
1/3 cup Parmigiano-Reggiano cheese, grated
Salt and freshly ground pepper to taste

Steps:

Bring a large pot of water to a boil.
Meanwhile in a skillet render pancetta on medium-high heat with oil.
In a separate bowl mix yolks to cheeses, season with salt and pepper.
Cook pasta according to package directions, drain while reserving 1/3 cup of cooking water, and toss pasta with pancetta.
Stir in yolks mixture making sure they don't get scrambled; adding cooking water for desired consistency. Serve immediately.

BACON AND EGG COAL MINER'S PASTA: RIGATONI ALLA CARBONARA

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

Provided by Rachael Ray : Food Network

Categories main-dish

Time 17m

Yield 4 generous servings

Number Of Ingredients 11

Ingredients

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)

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

Make and share this Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) recipe from Food.com.

Provided by Barbell Bunny

Categories European

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Carbonara Style Rigatoni Recipe image

Provided by á-38518

Number Of Ingredients 9

Ingredients

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

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