Ingredients: |
Ingredients: 8 oz thick-cut pancetta or bacon, sliced crosswise into 1/4 inch strips
1 tbsp olive oil
8 oz mushrooms, sliced
Dash of red pepper flakes
1 c whipping cream
2 eggs
1 egg yolk
1 c grated Pecorino Romano or Parmesan cheese, plus extra for serving
1 lb dried rigatoni
2 tbsp chopped Italian parsley
1 tsp freshly ground black pepper
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Directions: |
Directions:Cook the pancetta in a large, heavy skillet over medium-low heat until it is browned, about 5 minutes. Remove the pancetta, using a slotted spoon; drain on paper towels and set aside.
Discard all but 1 tablespoon of the rendered fat in the skillet. Add the oil and heat the skillet briefly over medium heat; add the mushrooms and red pepper flakes and saute until the mushrooms are golden, 4 to 5 minutes. Add the cream and increase the heat to medium-high. Cook until the cream has thickened slightly, about 4 minutes. Keep warm. In a bowl large enough to hold the pasta, beat the eggs and yolk with the cheese. cook the rigatoni in boiling salted water according to the package directions. Reserve 1/2 cup of the pasta water and drain the rigatoni in a colander. Immediately add the hot pasta to the bowl with the egg mixture, stirring to combine. Stir in the warm mushroom mixture, pancetta, parsley, and pepper. If the pasta seems dry or the sauce too thick, add a few tablespoons of the reserved pasta water. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table. |
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