Bucatini Alla Carbonara

A really nice carbonara sauce, serve with the pasta of your choice

Bucatini Alla Carbonara
Adapted from fooddownunder.com
Bucatini Alla Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fooddownunder.com

Ingredients

  • 1

    tbl olive oil

  • 2

    tbl unsalted butter

  • 4

    oz pancetta or bacon diced

  • Generous pinch minced Italian parsley

  • 5

    egg yolks

  • 2

    tbl light cream

  • 3

    tbl freshly-grated Parmigiano

  • 1 1/4

    lb bucatini

Directions

Heat the oil and butter in a pan, then add the pancetta and parsley; saute over medium heat to brown the pancetta well. In a bowl beat together the egg yolks, cream, and cheese. Meanwhile, cook the bucatini until just al dente. Drain the pasta well, and turn it out into a serving dish. Working quickly, pour first the pancetta mixture, then the beaten egg mixture over the pasta. Toss quickly to coat the strands with the sauce; the eggs will cook in the heat of the pasta. Serve immediately while still hot. 6 servings.

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