Created using Fresh Baked a GingerBread Lady Collab and an alpha I pulled out of my old collection by Shabby Princess.
Carbonara:
- one lb. rigatoni
- quarter cup Olive Oil
- quarter lb. chopped bacon
- one tsp. crushed red pepper flakes
- six cloves garlic
- half cup chicken stock
- two egg yolks
- half cup shredded cheddar
Cook pasta to al dente. Meanwhile, heat large skillet to medium. Add olive oil and bacon. Cook two minutes. Add red pepper and garlic. Cook three minutes till bacon is to your liking. Add broth and stir up pan drippings.
Beat egg yolks and add about half a cup of the pasta cooking water to temper the eggs. Drain pasta, add to skillet. Poor egg mixture over pasta and toss. Remove from heat and add cheese. Turn pasta until mixture thickens.
I originally got this recipe from Rachel Ray's book 30 minute meals. I have since then changed a few things around and made it my own.
