Bucatini alla Carbonara

Name: Bucatini alla Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 340 grams uncooked bucatini (long hollow pasta); 3 larges eggs, lightly beaten; 113 grams guanciale, chopped; 85 grams 3/4 cup grated pecorino Romano cheese, divided; 1 Tbsp fine sea salt; 6 liters water

The recipe Bucatini all Head to the store and pick up pepper, water, eggs, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add guanciale; cook until crisp, stirring frequently.

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Guanciale

Remove from heat.

Bring 6 quarts water and salt to a boil in an 8-quart pot.

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Water

Salt

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Pot

Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente.

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Pasta

Water

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Pot

Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

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Pasta

Water

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Colander

Bowl

Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well.

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Cheese

Water

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Bowl

Add egg mixture and pasta to guanciale.

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Guanciale

Pasta

Egg

Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.)

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Pasta

Sauce

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Frying Pan

Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine.

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Water

Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.

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Cheese

Pasta

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Ingredients

Servings:

0teaspoons

freshly ground black pepper 340grams

uncooked bucatini (long hollow pasta)3larges

eggs, lightly beaten 113grams

guanciale, chopped 85grams

3/4 cup grated pecorino Romano cheese, divided 1Tbsp

fine sea salt 6liters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.