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.
And when I say it was SO DELICIOUS,
#Bae said we should make it one of our date nights staples.
And I agree!
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.
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!)
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.
Then I added a TON of cheese. Like, an obnoxious amount of cheese.
And there you have it: your very own carbonara!
Feel free to add your own protein or veggies if you’d like to.