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Bucatini Carbonara

This carbonara recipe utilizes our fresh bucatini, a hollow long noodle that is perfect for slurping up the rich egg yolk based sauce. To take it up a notch, try adding dash of truffle oil at the very end of stirring and sprinkle some used coffee grinds on top for an earthy, flavorful garnish.

Bucatini Carbonara

Serves 2
Prep: 5 min
​Cook: 15 min​

1 9oz bag fresh bucatini pasta
4 eggs, 2 whole & 2 yolks
5-6 oz. pancetta, cubed into small lardons
1 clove garlic, slightly crushed

1/2 cup Parmesan
1/2 cup pasta water (as needed)
​
  1. While the water boils, add cubed pancetta to a nonstick pan on medium heat until very crispy. Add garlic clove for last minute of pancetta cooking to avoid burning the garlic. Stir occasionally for even browning.
  2. Between pancetta stirs, beat your eggs to homogeneity, then tip in Parmesan and mix to combine. Season with pepper. 
  3. Remove bacon from heat and drain most of the fat. Discard garlic clove. Return pancetta to pan and added your cooke​d bucatini OFF the heat. Quickly pour in your egg/cheese slurry and vigourously toss in the pan, making sure no contents are left still. Continue to stir until the sauce thickens and coats the bucatini, slowly adding a half a ladle of pasta water if necessary. Season to taste.
  4. Plate up and serve with fresh parmesan on top. 
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  • Home
  • About
  • Products
    • Long Extruded Pasta
    • Short Extruded Pasta
    • Stuffed Pasta, Gnocchi, Sheets
  • Recipes
  • Market Pasta Selections
  • Online Ordering
  • Contact
  • Jobs