Bucatini Carbonara Recipe

Inspired by Cinghiale

Time30m

Serves4

Duck Bacon, Roasted Local Corn, Casunsei, Pork Sausage Filled Pasta, Sage Brown Butter, Parmigiano

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Ingredients

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1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the pork sausage-filled casunsei. Reserve 1 cup of pasta water, then drain the pasta and casunsei.
2
Cook the Duck Bacon
In a large skillet over medium heat, cook the duck bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3
Roast the Corn
In the same skillet with the duck bacon fat, add the local corn. Sauté for about 3-4 minutes until lightly browned and cooked through. Remove from the skillet and set aside with the bacon.
4
Brown the Butter
In the same skillet, add the unsalted butter. Allow it to melt and cook until it turns golden brown and smells nutty, about 3-5 minutes. Be careful not to burn it.
5
Add Sage
Add the sage leaves to the browned butter and cook for an additional minute until fragrant.

6
Combine Pasta and Sauce
Add the drained bucatini and casunsei to the skillet with the brown butter and sage. Toss gently to coat the pasta in the sauce.
7
Add Corn and Bacon
Add the sautéed corn and crispy duck bacon to the pasta mixture. Toss everything together, adding reserved pasta water a little at a time until desired consistency is reached.

8
Plate and Garnish
Serve the pasta in warm bowls, generously sprinkle with grated Parmigiano-Reggiano cheese, and season with salt and black pepper to taste. Enjoy!