Bucatini Carbonara Food

BUCATINI CARBONARA

Bucatini Carbonara image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

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 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

Ingredients

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.

BUCATINI CARBONARA WITH ZUCCHINI

Bucatini Carbonara with Zucchini image

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

Ingredients

6 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips
1/2 cup whipping cream
1 garlic clove, finely chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
1 1/2 pounds zucchini, thinly sliced
1 pound bucatini or spaghetti
3 large eggs
1 cup freshly grated Parmesan cheese

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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