Carbonara Recipe

Inspired by Vicino

Time30m

Serves4

bucatini pasta + peas + pancetta + black truffle oil + egg yolk + parmesan

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Ingredients

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1
Boil 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, usually about 8-10 minutes.
2
Add Peas
In the last 2 minutes of cooking the pasta, add the frozen peas to the pot. Once cooked, reserve 1 cup of pasta water and drain the rest.

3
Cook Pancetta
In a large skillet over medium heat, add the pancetta. Cook until crispy, about 5-7 minutes. Remove from heat and set aside.
4
Mix Egg Yolks and Cheese
In a mixing bowl, whisk together the egg yolks and grated Parmesan cheese until well combined and creamy.

5
Combine Pasta, Peas, and Pancetta
Add the drained pasta and peas to the skillet with pancetta. Toss to combine over low heat.
6
Add Egg Mixture
Remove the skillet from heat. Quickly pour the egg yolk and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
7
Finish with Truffle Oil
Drizzle black truffle oil over the pasta and toss again. Serve immediately, garnished with additional Parmesan if desired.