Description

Rigatoni Carbonara, a rich bacon cream sauce, the ultimate Italian comfort food! This carbonara recipe is great to make for company because it does not call for eggs which allows you to make it in advance.

Ingredients

• 1  Pound(s) Rigatoni
1
• 1  Pound(s) Bacon, diced
2
• 1  Each Spanish Onion, medium diced
3
• 6  Each Garlic Cloves, sliced
4
• 1  Quart(s) Heavy Cream
5
• 2  Pinch Dried Rosemary, Dried Sage, Sea Salt
6
• 4  Ounce(s) Weight Pecorino Romano, grated
7
• 6  Each Basil Leaves, chiffonade
8
• ½ one_half Tea Spoon(s) Black Pepper, freshly ground
9

Directions

1. Saute bacon in a hot pan
2. Once bacon is caramelized add onion
3. When onion is translucent in color add the garlic
4. Lower heat slightly cook until garlic is a blondish color
5. Pour a little bit of fat out of the pan
6. Add heavy cream and stir reduce until thick
7. When cream starts to bubble lower the heat and continue to reduce for about 12 - 15 minutes
8. Add rosemary sage and sea salt mix along with ground black pepper
9. Cook pasta in boiling salted water
10. Once pasta is fully cooked strain and toss in with carbonara sauce
11. mix to incorporate
12. Plate pasta and grate Pecorino Romano over pasta
13. Garnish with basil chiffonade