Rigatoni carbonara

Rigatoni carbonara

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Try to find rigatoni for this dish; these are the large ribbed noodles or penne shaped like a pen nib. This is a Roman specialty and translated literally means ‘charcoal burner’s style’. Spaghetti is often served in this way, but the fat tubes of rigatoni seem better able to collect lovely bits of the egg and bacon sauce.

Ingredients

Quantity Ingredient
500g rigatoni, penne or spaghetti
1 tablespoon oil
125g lean bacon or speck, cut into 2.5 cm pieces
4 eggs
75g parmesan cheese, grated
1 tablespoon salt
freshly ground black pepper
60ml cream
60g butter

Method

  1. Cook pasta in boiling salted water until al dente.
  2. Meanwhile, heat oil in a heavy frying pan and fry bacon or speck until crisp and brown. Remove from pan.
  3. Beat eggs in a bowl with cheese, salt, pepper and cream.
  4. Drain pasta and keep warm.
  5. Melt butter in frying pan, add egg mixture and cook, stirring constantly until it begins to thicken. Add pasta and bacon, mix together quickly and serve at once.

Note

  • It is important to drain pasta before cooking the egg mixture and to add it to the eggs just as they are thickening. They must not overcook and should be moist.
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