BUCATINI CARBONARA
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 WITH LEMONY CARBONARA
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.
BUCATINI CARBONARA WITH ZUCCHINI
Categories Milk/Cream Pasta Vegetable Appetizer Sauté Parmesan Bacon Zucchini Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
- Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
- Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.
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BUCATINI CARBONARA - COOKING FOR KEEPS
2021-02-12 Ingredients ▢ 5 slices thick-cut bacon or pancetta, diced ▢ 3 large garlic cloves, thinly sliced or minced ▢ 1 large egg ▢ 4 large egg yolks ▢ 3 oz …
From cookingforkeeps.com
Cuisine ItalianTotal Time 2 hrs 25 minsCategory Main CourseCalories 658 per serving
From cookingforkeeps.com
Cuisine ItalianTotal Time 2 hrs 25 minsCategory Main CourseCalories 658 per serving
- Fill a large pot halfway with water. Bring to a boil. Season generously with salt. It should be almost as salty as sea water. (You don't want to fill the pot all the way to the top with water because we want the water to become starchy from the pasta so we can use it in the sauce. Leave enough room for the pasta to cook without crowding, but no more than that.)
- While the water comes to a boil, dice the bacon. Add the bacon to a large skillet and cook over a medium heat. Once the bacon is brown and crisp, use a slotted spoon to transfer the bacon to a paper towel. Drain all but 1 tablespoon of the bacon fat.
- While the bacon cooks, add egg, egg yolks, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a medium bowl. Whisk to combine and set aside.
- Drop the pasta in the water. Use tongs to make sure the bucatini does not stick together. Cook the bucatini UNDER aldente - this is usually about 2-3 minutes shy of the cooking time listed on the package. Reseve the cooking liquid.
BUCATINI CARBONARA RECIPE - LINTON HOPKINS | FOOD & WINE
2013-12-07 Ingredients 6 ounces bucatini or perciatelli 1 tablespoon extra-virgin olive oil 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch …
From foodandwine.com
5/5 (14)Total Time 30 minsServings 4
From foodandwine.com
5/5 (14)Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
- Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. 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. Serve, passing more cheese at the table.
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2021-03-11 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...
From youtube.com
Author Food NetworkViews 86K
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