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)
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)
- 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.
- Between pancetta stirs, beat your eggs to homogeneity, then tip in Parmesan and mix to combine. Season with pepper.
- Remove bacon from heat and drain most of the fat. Discard garlic clove. Return pancetta to pan and added your cooked 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.
- Plate up and serve with fresh parmesan on top.