Dinner

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

Name: Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup dry white wine or chicken stock; 4 or 5 cloves garlic, finely chopped; 2 large egg yolks; Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan); 1/3 pound pancetta, cured Italian meat, available at deli counter, chopped; 3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling; A handful fresh parsley leaves, finely chopped; A few grinds black pepper; 1/4 teaspoon crushed red pepper flakes, 3 pinches, crushed in palm of hand; 1 pound rigatoni; Salt

6 October 2026

Not yet ratedRate Recipe

Total Time17 Mins

Serves4

Per Serving$2.56

The recipe Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara can be made in roughly 17 minutes. This recipe serves 4 and costs $2.56 per serving. This main course has 713 calories, 23g of protein, and 27g of fat per serving. 9 people were impressed by this recipe.

European Mediterranean Italian Lunch Cheese Eggs

Method:

1
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.
2
Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
3
Add extra-virgin olive oil, garlic, and crushed pepper flake.
4
Saute garlic 2 minutes.
5
Add wine or stock to the pan and reduce liquid by half, 2 minutes.
6
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.
7
Drain pasta.
8
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.