Let's Make. . . Bucatini Carbonara

A few perfect ingredients!


This is a super quick, really satisfying meal. Ingredients are very important here because there are so few. . .farm fresh eggs, the best pasta you can get your hands on and excellent bacon or pancetta are key. Also, the cheese is key as well. Best ingredients, 15 minutes to prepare and probably one of the best dishes ever. This is Marcella Hazan's recipe which I think is the best recipe. No cream, no peas, no f'ing around. . straight up delicious.

Bucatini Carbonara

1/2 lb. pancetta or bacon, cut into 1/4 inch strips (I like to use Nueske's bacon)
4 garlic cloves
3 T. olive oil
1/4 cup dry white wine
2 large eggs
2 egg yolks*
1/4 cup freshly grated romano cheese
1/2 cup freshly grated pamigiano-reggiano
freshly ground black pepper
2 T. chopped Italian parsley
1 1/4 lbs. pasta - Marcella says it must be spaghetti but I like to make it with Phoenix Pasta's bucatini

Smash the garlic cloves, remove the skins and leave whole but smashed. Heat the olive oil, add the garlic and saute until the garlic is dark golden. Remove the garlic and discard it. Add the pancetta or bacon to the garlic scented oil and cook until they start to crisp around the edges (I cook it longer. .until it's crispy - I prefer it that way). Add the white wine to the bacon and cook for 2 minutes or until the alcohol smells burned off, turn off the heat.
In the same bowl you're going to add the pasta, combine the eggs, yolks*, cheeses, a VERY generous grinding of black pepper and parsley. Whisk well. Cook the pasta in well salted water to taste - I like my a little beyond al dente. Right before the pasta is done, heat the bacon mixture on high until very hot. Drain the pasta and immediately add the hot pasta to the cheese/egg mixture. Toss quickly and then add the hot bacon. Toss again and serve immediately with extra cheese and a pepper grinder handy.

* the extra yolks are my own idea. . the original recipe simply calls for the two eggs.


Delicioso!