Bucatini Alla Carbonara
A really nice carbonara sauce, serve with the pasta of your choice
- 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
Adapted from fooddownunder.com
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.