Snax N The City.

Cooking For Bae: Carbonara alla Rigatoni.

Have you ever had something so delicious that you sometimes think of it like,

“Damn, that meal was amazing?”

This is how I feel about carbonara alla Rigatoni.

I had the MOST amazing one from Tre back when I was in Manhattan in October.

Yes, I’ve been thinking about some pasta I had over two months ago, it was that amazing.

So fast forward to this Saturday, I decided to make my own for date night.

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And when I say it was SO DELICIOUS,

#Bae said we should make it one of our date nights staples.

And I agree!

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Let’s gets started!
5 eggs (yolks only!)
A pound of rigatoni
3 cups of Parmesan cheese
2 cups of Pecorino Romano cheese
5 strips of slab bacon
1 cup of white cooking wine
1 tablespoon of chopped garlic

I always make #Bae cook the bacon whenever I’m cooking with it.

I literally always burn it.

So, I had him cube the bacon before we fried it on medium-high heat.

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While that’s cooking I boiled the rigatoni in a pot of salted water.

Once the bacon & noodles are done, remove it from the heat.

 Oh, make sure you save the pasta water, it is essential to the recipe.

Okay, so in a deep pan (I used a wok that I had conveniently laying around!)

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Sauté the garlic in a little olive oil & add a splash of white wine, along with the bacon & noodles.

So this part is a little hard: take 5 egg yolks (lightly beaten) & whisk in the leftover pasta water.

The egg/water combo acts as the sauce for the pasta & if you were to not add the water, the eggs would just scramble once it hits the heat.

Add that to the pasta mixture until all of the pasta is coated.

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Then I added a TON of cheese. Like, an obnoxious amount of cheese.

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And there you have it: your very own carbonara!

Feel free to add your own protein or veggies if you’d like to.

Enjoy!

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This entry was written by SnaxNTheCity and published on December 30, 2015 at 6:00 pm. It’s filed under food and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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