Okay, okay, enough with the mush. Where did the pasta come from?!
One year for Valentine's Day I went to OU to celebrate with him. He decided that we were going to take over his crazy little apartment (everything was brick! The floor, the walls...seriously...EVERYTHING) and have a romantic dinner. We went back and forth on what to make, and finally he settled on a Rachael Ray recipe for "Bacon and Egg Coal Miner's Pasta (aka Rigatoni alla Carbonara)." We. loved. it. We also changed the bejeesus out of it for two reasons:
1. Pancetta-Have you ever been to Athens, OH? Great place for a Halloween Party, bad place to find out-of-the-norm foods. When we inquired if the deli had pancetta at the local Kroger, we were asked, "Paynchetta? Is that sum kahnd of cheeese?" Mmmhmm. We smiled, thanked her for her help, and got a package of center cut bacon.
2. Quantity-Being the true blue Americans that we are, we added the whole package of bacon, pretty much doubled the cheese, and upped the ante on the crushed red pepper. Mmmm...
So because "Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara" is kind of a mouthful, we just started calling it "That special pasta from Valentine's Day," which was eventually shortened to "Special Pasta." Over the years we've made it for so many people, even our friends know what "Special Pasta" is! So after countless requests for the recipe, I'm sharing it with you. I sincerely hope you enjoy what has become our signature dish!
adapted from Rachael Ray's Bacon and Egg Coal Miner's Pasta
- 1 pkg center cut bacon (less fatty)
- 5 cloves garlic, minced (yes...5. Don't skimp. Bacon+garlic=heaven)
- 1 lb rigatoni (any pasta will do, I actually really enjoy this with Farfalle as well)
- 1/2 C grated parmesan cheese (buy the block of cheese and grate it yourself. SO much tastier! Cheese was not meant to come from a can, people)
- 1 handful of flatleaf parsley, finely chopped
- 1/2 C white wine (chicken stock only in a pinch, the wine is WAY better)
- 2 egg yolks
- plenty of freshly ground black pepper
Serve in your favorite bowl, plate, or as we're fond of: the blate (bowl...plate...blate...get it? This one is from Williams Sonoma. Thanks, Mom!). Finish with a little grated parmesan, and devour. This recipe can also be doubled, and devoured as leftovers.