SEATTLE —
Bucatini Carbonara Recipe
Ingredients:
- 12 ounces bucatini pasta, spaghetti is a good substitute if you can’t find bucatini
- 1/4 cup of the pasta cooking water
- ¼ cup diced pancetta
- 1ea egg
- 1 tbls. freshly ground black pepper
- 4 tbls. ground parmesan
- Kosher salt
- Plus extra parmesan to top the finished dish
Method:
- In a large pot of salted boiling water, cook the bucatini 8-10 minutes if dried pasta, 4-5 minutes if fresh. Drain and reserve a couple of cups of the pasta cooking water.
- In a medium saucepan, render diced pancetta Add the cooked bucatini to the medium saucepan.
- Add the ground parmesan, stir with a spoon or rubber spatula (add the reserved hot pasta water as needed to keep from being too dry. )
- Season to taste with salt and pepper.
- Plate the pasta in a warm bowl, with a rubber spatula to scrape and use the excess sauce and pancetta on top. Top with more parmesan, cracked pepper and egg yolk. Serve immediately.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.