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"Those who forget the pasta are condemned to reheat it."--Unknown

Carbonara, Classic Bucatini Recipe

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This recipe for Carbonara, Classic Bucatini is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bucatini pasta
2 tablespoons extra virgin olive oil
1 lb. pancetta, small dice
I medium yellow onion, fine dice
3 cloves garlic, minced
3 tablespoons parsley, roughly chopped
1 teaspoon crushed red pepper
6 free range egg yolks
1 cup Pecorino Romano
Salt and pepper to taste
Pinot grigio to taste
Directions:
Directions:

Bring 4 quarts of water to boil, season with salt to make as the sea.

Over medium heat in a large sauté pan, begin rendering pancetta in oil.

Drop bucatini in water, stirring occasionally.

When pancetta begins to crisp, add onion, garlic and sweat. When onion is translucent, add parsley, crushed red pepper and sauté for 30 seconds.

Deglaze with splash of wine. Turn heat to low.

When pasta is al dente, transfer to pancetta mixture pan. Do not throw out pasta water.

Re-season bucatini with salt and pepper, add Pecorino Romano and egg yolks. Turn pan off.
Turn pasta and eggs with tongs, adding reserved pasta water to achieve desired consistency
. Serve immediately.

 

 

 

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