Carbonara Recipe
Poached Egg, pancetta, peas & pecorino romano Bucatani Pasta
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Ingredients
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Ingredients
Method
Directions
- 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 and set aside.
- 2
Prepare the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat.
- 3
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel.
- 4
Combine Ingredients
Add the cooked pasta to the skillet with pancetta. Stir in the frozen peas and mix well. Gradually add the reserved pasta water until the sauce reaches your desired consistency. Stir in the grated Pecorino Romano cheese, and season with salt and black pepper.
- 5
Serve
Divide the pasta among serving plates, top each with a poached egg, and finish with additional grated Pecorino Romano and black pepper. Serve immediately.