The Food Network's Rachael Ray knows comfort food, and her carbonara recipe is exhibit A. In fact, when the chef shared the crowd-favorite recipe on her Facebook page, it garnered nearly 625 likes and 318 shares in a few short hours. If the comments are any indication, it's one of Ray's most adored recipes, and it's easy to see why. "This is a favorite late-night dinner for my husband and me," she writes. "It's really like an early breakfast, with pasta rather than potatoes or bread. It is, after all, bacon and eggs."
She shares that the ultimate trick to carbonara is "tempering the egg yolks to ensure you do not end up with scrambled eggs," and using Araucana eggs from Whole Foods or a farmers markets to get the bright yellow color. "Many recipes for carbonara include cream—I never add cream. The creamy quality of the sauce should come from the tempered eggs emulsifying with the cheeses and pasta," she concludes. Here's her mouthwatering carbonara recipe:
3 tbsp. olive oil
1/3 pound pancetta or guanciale, small dice
5 to 6 cloves garlic (chopped)
1/2 cup dry white wine
3 large egg yolks
Salt and pepper
1 pound pasta such as linguine, spaghetti, or egg tagliatelle
Grated Pecorino Romano and Parmigiano-Reggiano
1/2 cup flat-leaf parsley, finely chopped
Bring a large pot of water to boil for pasta.
Heat olive oil, three turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown three to four minutes, add garlic and some black pepper, and stir two minutes more. Add wine, and reduce heat to low. Whisk up egg yolks, and season with salt and pepper.
Add pasta to salted boiling water and cook to al dente.
Add 1 full cup of starchy cooking water to the egg yolks in a slow stream to temper them. Reserve an extra 1/2 cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to pancetta and garlic, remove from heat, and toss with egg yolks and handfuls of grated cheeses, parsley, and adjust salt and pepper to taste.