Bucatini Carbonara


It's hard to believe how so few ingredients can result in such a satisfying dish. Cheese, pancetta, and eggs are tossed with steaming hot pasta to produce the most delectable meal. The heat of the pasta and a few tosses in a hot pan meld the ingredients together and make a luxurious sauce. Do I dare compare it to macaroni and cheese? I do. And this is the one for me. If you have never had this before now is the time. You will be wondering what took you so long.


Ingredients for Bucatini Carbonara:

serves 4-6


1 pound Bucatini

4 ounces diced pancetta

2 teaspoons olive oil

4 large eggs

1/2 cup grated Parmesan cheese

1/2 cup grated Locatelli Pecorino Romano cheese

2 tablespoons chopped parsley

3/4 cup reserved pasta water

kosher salt

black pepper


Time-Saving Tip: This dish comes together so quickly that there is not much prep work involved. Though feel free to chop the parsley in advance.


Let's see what we need.


Time to cook!


Cook the pancetta with oil over low-medium heat. Saute until lightly browned but not crisp. Set pan aside.


Prepare pasta according to package directions. Once cooked, remember to reserve 3/4 cup of the pasta water.


While the pasta is cooking, whisk together the eggs and cheese. Set aside.


As soon as the pasta is cooked and drained add it to the pancetta. Combine well, add egg mixture, 1/2 cup pasta water. Toss pasta with sauce while cooking over low heat for 1-2 minutes. Turn off the heat. If you think the pasta is too dry add the remaining 1/4 cup of water and toss. Once all of the pasta is coated season with salt and pepper and add the parsley.


It's ready! And it's delicious! Make it for your family, friends or just for you. This is pasta at its best. This dish is meant to be devoured as soon as it's ready. Remember, pasta waits for no one!


Enjoy!

2018 Cranberry Walk