Bacon And Egg Coal Miner's Pasta

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
632
FAT
96%
CHOL
102%
SOD
30%

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Ingredients for 4 servings

1/2 cup dry white wine or chicken stock

3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling

1/3 pound pancetta, cured Italian meat, available at deli counter, chopped

2 large egg yolks

1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand

A handful fresh parsley leaves, finely chopped

Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)

1 pound rigatoni

4 or 5 cloves garlic, finely chopped

A few grinds black pepper

Salt

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