Bucatini Alla Carbonara Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound bucatini pasta
6 egg yolks
¼ cup grated Pecorino Romano cheese
1 inch round of pancetta, diced
2 garlic cloves minced
Scallions, sliced thinly and coarsely ground black pepper
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Directions: |
Directions:Add the egg yolks and grated cheese into a big bowl. Add a generous amount of black pepper and a little bit of sliced scallions. Start a pot of water for the pasta.
Add the pancetta into a wide (preferable non stick) skillet with a little bit of olive oil and turn heat to medium low at first.
When water is boiling add some salt but not quite as much as normal because the sauce is salty. Add the pasta and cook to al dente. Meanwhile, turn heat up to medium on pancetta and start to crisp. Add garlic at end and cook maybe 45 seconds and do not let burn. Skim off some pasta water with a cup and slowly add a little bit to the egg mixture while whisking just to thin out the egg mixture a little bit.
Add the al dente pasta to the pancetta skillet and toss to coat all over. Pour that skillet straight into the egg bowl and toss with tongs for a minute. Add more black pepper, grated cheese, and scallions to taste. Serve. |
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