Restaurants›Panorama on Seven›Bucatini Carbonara Recipe

Bucatini Carbonara Recipe

Inspired by Panorama on Seven

Time30m

Serves4

Jumbo shrimp, smoked bacon, peas, pecorino, egg yolk

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Bucatini pasta10.6 oz (300 g) Jumbo shrimp, peeled and deveined5.29 oz (150 g) Smoked bacon, diced3 1/2 oz (100 g) Frozen peas3 1/2 oz (100 g) Pecorino cheese, grated3 pieces Egg yolks to taste Black pepper, freshly ground to taste Celtic sea salt2 tbs olive oil

Method

Cooking Instructions

Cook the Bucatini

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 the pasta cooking water before draining.

Prepare the Bacon and Shrimp

In a large skillet, heat the olive oil over medium heat. Add the diced smoked bacon and cook until crispy. Add the jumbo shrimp and cook until they turn pink and opaque, about 3-4 minutes.

Combine Ingredients

Add the frozen peas to the skillet and cook for an additional 2 minutes. Reduce the heat to low. Add the drained bucatini to the skillet along with the reserved pasta water, stirring to combine.

Make the Sauce

In a bowl, whisk together the egg yolks and grated pecorino cheese. Quickly pour the mixture over the pasta and toss vigorously to create a creamy sauce. If needed, add more reserved pasta water for desired consistency.

Season and Serve

Season with freshly ground black pepper and salt to taste. Serve immediately, garnished with additional pecorino cheese if desired.