Bucatini Carbonara

Name: Bucatini Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams bucatini or perciatelli; 4 egg yolks; 1 garlic, very finely chopped; 237 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 113 grams pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice; 2 Tbsps freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 Tbsps coarsely chopped parsley; 4 servings Freshly ground pepper; 4 servings Salt; 1 shallot, very finely chopped

Bucatini Carbonara might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 587 calories, 14g of protein, and 43g of fat. This recipe serves 4. If you have bucatini, pepper, shallot, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

In a large pot of boiling salted water, cook the pasta until al dente.

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Pasta

Water

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Pot

Drain, reserving 3 tablespoons of the cooking water.

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Water

Meanwhile, in a large skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes.

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Pancetta

Add the shallot and garlic and cook over moderate heat for 1 minute.

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Shallot

Garlic

Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes.

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Cream

Add the hot pasta to the skillet and stir to coat, 1 minute.

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Pasta

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Frying Pan

Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper.

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Egg Yolk