Rachael Ray Pasta Carbonara is a special Mother’s Day dish
Classic pasta carbonara is easy to make and delicious. (Photo Metro Creative Services)
Mothers often work tirelessly to take care of their families, with many busy jobs and time spent at home. It’s a difficult balance to manage sometimes, and sometimes mothers need to lighten their load. Children or spouses who learn to cook can take some pressure off their mother.
Mother’s Day is a great opportunity for other family members to spend some time in the kitchen. Pasta dishes are generally easy to prepare and can feed a crowd. Such is the case with this recipe for “Carbonara” from “Rachael Ray: Memories and Meals from a Sweet and Savory Life” (Ballantine Books) by Rachael Ray.
The tag goes here
Approximately 1/4 cup olive oil
1/3 pound piece of pancetta or guanciale, cut into 1/4-inch cubes
4 large cloves of garlic, thinly sliced or minced
1 1/2 teaspoon coarsely ground black pepper
1 cup white wine
6 large egg yolks
1 cup grated Pecorino Romano, plus more
1 pound bucatini or spaghetti
1/2 cup fresh flat-leaf parsley, finely chopped (large handful of leaves)
Bring a large pot of water to a boil for the pasta. In a large, deep frying pan over medium heat, heat olive oil four turns of the frying pan. Add the pancetta or guanciale and let stand for about 3 minutes. Add garlic and pepper and stir for another minute.
Add the wine and reduce by half (about 7 minutes), then reduce the heat to low.
In a medium bowl, combine egg yolks and grated cheese. Add pasta to boiling salted water and cook for 1 minute less than al dente according to package recommendation. Remove about 1 1/4 cups of the starchy cooking water from the bowl and whisk in the egg yolks in a steady stream to temper them.
Have an extra half cup of starchy water on hand 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 egg yolks and parsley. Toss to combine.
If the sauce seems too thin, return the heat to the lowest heat, stirring constantly, for 2 to 4 minutes until the sauce thickens. Add salt to taste.
Note: Many recipes for this dish include heavy cream. These recipes may be delicious, but they are not original. The creamy texture here comes from mixing and emulsifying the eggs with oil, cheese, and cooking water.