Bucatini Carbonara Recipe
Egg yolk dry sauce, parmigian cheese, pancetta & prosciutto di Parma topped with a fried egg
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Ingredients
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Pasta
Sauce
Meat
Topping
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Sauce Preparation
- 2
Prepare the Sauce
In a mixing bowl, combine the egg yolks, grated parmesan cheese, and black pepper. Whisk them together until well blended and set aside.
Meat Preparation
- 3
Cook the Pancetta and Prosciutto
In a large skillet over medium heat, add the diced pancetta. Cook until it becomes crispy, about 4-5 minutes. Then, add the sliced prosciutto and cook for an additional 1-2 minutes until slightly crispy. Remove from heat.
Combine and Serve
- 4
Combine Ingredients
Add the drained bucatini to the skillet with the pancetta and prosciutto. Toss to combine. Pour the egg yolk mixture over the hot pasta, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
- 6
Serve
Plate the pasta and top each serving with a fried egg. Garnish with additional grated parmesan cheese and freshly ground black pepper to taste.
