Cold winter days go hand in hand with rich comfort food. I don’t know about you, but these Bucatini alla Carbonara are something I could eat even when it’s not frigid outside. And so it happens, this was a dish we ate at the end of summer in Cleveland, Ohio.
On to this incredible pasta!
I’m not sure how we had any appetite left for pasta after snacking on all the sliced meats and the bread, but it was worth the sacrifice!!
BUCATINI ALLA CARBONARA
- 3 tablespoon extra-virgin olive oil
- 6 ounces thickly sliced bacon or pancetta, cut into 1/4-inch pieces
- 1 bunch of Italian parsley chopped
- 2 tablespoons sea salt
- 1 pound spaghetti
- 5 large egg yolks well beaten
- 4 tablespoons milk
- 3/4 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup of boiling pasta water
- Freshly ground black pepper to taste
- Heat the olive oil in a large skillet over medium heat until it ripples.
- Add the bacon and cook, stirring often, until crisp. Add the chopped parsley and combine. Set the pan aside. Beat the eggs with the milk and set aside.
- Boil water in a a large pot and add the salt. When the water comes to a
- boil, add the bucatini. Stir frequently and cook until it is al dente.
- Drain, reserving the 1/2 cup of pasta water.
- Add the reserved pasta water to the pan with the pancetta, then toss in
- the pasta. Shake the pan over the heat a few times to combine the pasta
- with the pancetta. Then add the add the Parmigiano and the eggs yolks.
- Add pepper to taste and stir until thoroughly mixed.
- Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on!