Recipe Review- Carbonara-Style Pasta, Hold the Yolks

So if you haven’t noticed, my family loves pasta. I am always trying to find new ways to make it. Recently, I started asking the girls to look through a couple of magazines and cookbooks to pick some recipes they want me to make. They usually always pick pasta or chicken dishes. This last week, they both agreed on this Rachael Ray recipe from her newest magazine, May 2015. It was a 30 minute meal, so I was in! I made it tonight, and everyone loved it!
6 out of 8 thumbs up – Next time I will add a veggie (peas or broccoli) and another protein (chicken or shrimp).

FYI- new category…any recipe you want me to try? Send it my way =) Amy

Carbonara-Style Pasta, Hold the Yolks- From the Magazine Everyday with Rachael Ray May 2015


1 cup dry white wine
2 cloves crushed garlic (I also minced)
1 teaspoon saffron threads (I didn’t have any, but I will use next time. The saffron makes the yolk color)
1 cup cream
Salt and white pepper (I used black pepper)
3 tablespoons olive oil
1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces (could substitute bacon)
1 pound spaghetti or linguine (or any pasta, really)
1/2 cup grated Parmigiano-Reggiano, plus more for passing
1/2 cup grated Pecorino Romano, plus more for passing
Finely chopped flat-leaf parsley, for garnish (did not use…my kids would just pick it out)


Bring a large pot of water to boil for the pasta.
In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.

In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.

Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet.

Discard the garlic from the saffron sauce (I did not do this since I minced and my family loves garlic); add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.


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