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Creamy Bucatini Carbonara with Pancetta

Name: Creamy Bucatini Carbonara with Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup freshly chopped parsley; 10 ounces bucatini pasta; 1 tablespoon extra-virgin olive oil; 4 large egg yolks, room temperature; 6 ounces pancetta, cut into 1/4-inch dice; 2 cloves garlic, very finely chopped; 1 large shallot, very finely chopped; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving; 1 cup heavy cream; 1/2 teaspoon freshly ground pepper; 1 teaspoon salt for pasta water, plus more to taste

Experience the richness of Italian cuisine in your own kitchen with this delightful Bucatini Carbonara. This creamy pasta dish perfectly combines slightly salty pancetta, fresh egg yolks, and aromatic Parmigiano-Reggiano cheese. Topped with freshly chopped parsley and a hint of freshly ground pepper...



30 min

TOTAL TIME

812

CALORIES

$4.38

PER SERVING

Ingredients

11 INGREDIENTS

4 SERVINGS

1/4 cup fresh parsley

freshly chopped

10 oz bucatini pasta

1 tbsp extra virgin olive oil

4 large egg yolks

room temperature

6 oz pancetta

cut into 1/4-inch dice

1/4 cup parmigiano reggiano

for pasta water, plus more to taste

Directions

8 STEPS

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

Bring a large pot of water to a boil. Add 1 teaspoon of salt, then add the bucatini pasta and cook until al dente, usually for about 8-10 minutes. Reserve 3 tablespoons of the pasta cooking water and then drain the pasta.

While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over moderate heat. Add the diced pancetta and cook until the fat has been rendered, about 7 minutes.

Add the finely chopped shallot and garlic to the skillet and cook until fragrant and lightly golden, about 1 minute.

Pour in the heavy cream and let it simmer until slightly thickened, about 2-3 minutes.

Add the drained pasta to the skillet and stir so that the pasta is well coated in the cream.

Remove the skillet from the heat. With the skillet off the heat, quickly stir in the reserved pasta cooking water, the grated Parmigiano-Reggiano cheese, and the egg yolks. Stir quickly to create a creamy sauce from the egg yolks and cheese.

Season the pasta with salt to taste.

Distribute the pasta among serving plates and garnish each with a sprinkle of freshly chopped parsley, some freshly ground pepper and additional cheese if desired. Serve immediately.

Health Info

Macros

57g

CARBS

50g

FAT

31g

PROTEIN

Contains these allergens

MILK

EGGS

WHEAT