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.
BUCATINI CARBONARA WITH GUANCIALE AND EXTRA CHEESE
Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!
Provided by Samantha Ferraro
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
- Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
- Meanwhile, bring a large pot of salted water to a boil for the pasta.
- While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
- Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
- Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
- Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.
Nutrition Facts : Calories 598 kcal, Carbohydrate 44 g, Protein 23 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 218 mg, Sodium 602 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BUCATINI WITH PANCETTA, TOMATOES, AND ONION
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
- Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.
Nutrition Facts : Calories 562 g, Fat 18 g, Fiber 5 g, Protein 30 g
BUCATINI WITH PANCETTA, CHEESE AND EGGS
This is a wonderfully quick, easy and tasty supper dish, courtesy of the Godfather of Italian cookery, Antonio Carluccio.
Provided by Noo8820
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta until al dente.
- Heat the butter and fry the pancetta until lightly browned; set aside.
- Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
- Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.
BUCATINI WITH PANCETTA, TOMATO, AND ONION
Make and share this Bucatini With Pancetta, Tomato, and Onion recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
- Bring 6 quarts of salted water to a boil in an 8-quart pot.
- In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
- Stir in the pancetta; cook 2 minutes.
- Add in the hot red peppers and the tomatoes; bring to a boil.
- Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
- Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
- Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
- Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
- Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
- Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
- Check seasoning again and add salt if necessary.
- Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
- Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.
More about "bucatini with pancetta cheese and eggs food"
BUCATINI CARBONARA RECIPE - LINTON HOPKINS | FOOD & WINE
From foodandwine.com
5/5 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.
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (39)Calories 362 per servingCategory Main Dish, Pasta
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!
AUTHENTIC BUCATINI ALLA CARBONARA - CAROLYN'S COOKING
From carolynscooking.com
- Add the guanciale to a large, cold skillet. Turn the heat to medium low and cook the guanciale until the fat has rendered and it's starting to crisp; 10-15 minutes. Turn the heat off until the pasta is ready. Turn the heat back on to medium and transfer the pasta directly to the pan, reserving the pasta water. Toss the pasta with the guanciale, making sure to coat each strand in the rendered fat. Add a splash of pasta water and keep tossing for 1-2 minutes.
- Turn the heat off and wait 30 seconds. Add a couple tablespoons of pasta water to the egg mixture, stir, and then pour the egg mixture into the pan. Begin tossing the pasta with the eggs immediately, adding small splashes of pasta water as needed to loosen the sauce. Keep tossing until a glossy sauce forms. Taste and add salt if needed and more pepper. Serve with more cheese.
BUCATINI - WIKIPEDIA
From en.wikipedia.org
Main ingredients Durum wheat flour, water Alternative names PerciatelliPlace of origin ItalyVariations ziti, zitoni
BUCATINI CARBONARA RECIPE - CHATELAINE.COM
From chatelaine.com
3.8/5 (18)Category RecipesServings 4Calories 707 per serving
BUCATINI CARBONARA RECIPE - CENTERCUTCOOK
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BUCATINI WITH GREEN PEAS AND PANCETTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Total Time 45 minsServings 4Calories 403 per serving
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
- Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
BUCATINI CARBONARA WITH BACON & PEAS - COOKING WITH ...
From cookingwithcocktailrings.com
Cuisine ItalianCategory PastaServings 4
- In a medium mixing bowl whisk together the eggs, egg yolks until they fall like ribbons from the whisk. Then whisk in the pecorino, Parmesan cheese and pepper and set aside.
- Divide the bucatini carbonara among warmed pasta bowls. Top with additional Parmesan cheese and green onion. Add an egg yolk to the middle of each bowl, if using.
BUCATINI WITH PANCETTA, PECORINO AND PEPPER - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4-6
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the oil in a large, deep skillet. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.
- Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of Pecorino cheese and the pepper and season with salt. Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary. Serve immediately, passing additional cheese at the table.
BUCATINI CARBONARA RECIPE - DELISH
From delish.com
Cuisine ItalianTotal Time 30 minsServings 4
- Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes.
BUCATINI PASTA WITH PANCETTA, TOMATO AND ONION - RECIPES ...
From faxo.com
- Bring a large pot of well salted water to boil; add the bucatini into the boiling water; cook until al dente, about 10 minutes. Drain, reserving 1 c. pasta water for later use.
- Heat olive oil in a large skillet over medium heat; add bacon or pancetta; let the meat render its fat until edges begin to crisp, about 3 - 4 minutes. Add sliced onion and bay leaves; cover; cook until onion begins to soften, about 3 - 4 minutes.
- Uncover; sprinkle in peperoncino flakes and tomatoes with juices. Rinse out the can with 1 cup pasta cooking water; add it to sauce; stir. Season with the 1 t. kosher salt; bring sauce to a simmer; cook until thickened, about 10-12 minutes.
- Transfer drained pasta to the sauce with tongs; cook and toss pasta in the sauce until all of the pasta is well coated. Remove from heat; remove bay leaves; toss with the grated cheese.
BUCATINI CARBONARA | SIMPLE AND DELICIOUS | DISHES DELISH
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5/5 (16)Total Time 30 minsCategory PastaCalories 545 per serving
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