Motive
This recipe is based on a tried and true Rachael Ray recipe. My spin was to add basil and oven roasted tomatoes to the original.
Ingredients
1 lb Rigatoni
1/3 lb Pancetta
2 tbsp Olive Oil
4-5 cloves Garlic
1/4 tsp Crushed Red Pepper Flakes
1/2 cup Chicken Stock
2 Egg Yolks
3 tbsp grated Parmigiano Reggiano
Handful of Basil
Grape Tomatoes
Salt
Black Pepper
Mise en Place
Heat oven to 300 degrees. Half grape tomatoes, toss in a couple of tablespoons of olive oil and lightly salt. Place on a baking sheet (I use a half-sheet pan covered in aluminum foil and a sheet of parchment paper).
Bake tomatoes for 30-45 minutes. Check occasionally. They should be wilted but not burnt.
Method
Bring stockpot full of water to boil for the pasta. When water is rolling, add salt and pasta and cook to al dente, about 8-15 minutes, reserving 1/4 cup pasta water.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add chicken stock to the pan and reduce liquid by half, 2 minutes.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Add oven roasted tomatoes and a handful of basil roughly torn. Continue to toss until sauce is absorbed by and thickly coating the pasta.
