Bucatini Alla Carbonara Food

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BUCATINI CARBONARA



Bucatini Carbonara image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups 1/4-inch diced pancetta
1 cup 1/4-inch diced yellow onion
Kosher salt and freshly cracked black pepper
5 large eggs
1 cup grated Parmigiano-Reggiano
1 pound bucatini pasta
1 tablespoon chopped Italian parsley

Steps:

  • Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
  • Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
  • Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
  • Serve immediately, garnished with the reserved pancetta and parsley.

BUCATINI ALLA CARBONARA



Bucatini alla Carbonara image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1/2 pound bucatini
1 tablespoon olive oil, plus 2 tablespoons extra-virgin olive oil
1/4 pound guanciale, finely diced (about 1/2 cup)
2 large eggs, separated
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
  • While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
  • Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
  • When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
  • Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!

BUCATINI CARBONARA



Bucatini Carbonara image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

Kosher salt
8 ounces dried bucatini pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 cup diced pancetta
2 cloves garlic, sliced
Coarsely ground black pepper
2 large whole eggs plus 1 large egg yolk
1/2 cup grated Parmesan
1/2 cup grated Pecorino-Romano, plus more for serving

Steps:

  • Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
  • Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
  • Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI WITH LEMONY CARBONARA



Bucatini with Lemony Carbonara image

Lemon makes the perfect foil for carbonara's salty richness. You may never go back.

Provided by Chris Morocco

Categories     Bon Appétit     Pasta     Dinner     Bacon     Lemon     Egg     Garlic     Parmesan

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
2 shallots, finely chopped
4 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
12 ounces bucatini or other long-strand pasta
Kosher salt
2 ounces Parmesan, grated, plus more
2 large egg yolks
1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6-8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

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