Zesty Rigatoni

Another pasta! I promise we eat vegetables...it's jut more fun to cook pasta dishes! Here's a tangy Rigatoni recipe that Blake and enjoyed; it was so flavorful! However, I added way too much salt to the pasta water which made this dish overwhelmingly salty! So, hold off on salting your water unless you plan on drinking a gallon of milk in one sitting. It's very fun to make! Enjoy.

Zesty Rigatoni

1 box Rigatoni
1/8 cup extra virgin olive oil
1/4 lb pancetta
1/2 teaspoon crushed red pepper flakes, to taste
3 cloves garlic, minced
1/4 cup white wine
1 large egg yoke
1/4 cup grated romano cheese
Handful of finely chopped fresh parsley

Cook pasta, cook pancetta on medium with olive oil for 3 min, then add

red pepper flakes, garlic and cook 2-3 minutes more. Add wine and stir up all the yummy flavor. Beat yoke in a bowl, add 1/2 ladleful of the hot pasta water to egg, and stir. Drain pasta, add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss pasta to coat it without frying the egg mixture. Add as much cheese as you want, lots of pepper too! Toss the pasta until it soaks up the egg mixture, melts the cheese, and thickens. You can garish it with parsley if you want to make it pretty!