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Bucatini Carbonara

Source: © Food & Wine Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Total Time:  30 Minutes
  4 first-course servings
Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.
6 ounces  bucatini or perciatelli
1 tablespoon  extra-virgin olive oil
4 ounces  pancetta sliced 1/4 inch thick and cut into 1/4-inch dice
1   shallot very finely chopped
1   garlic clove very finely chopped
1 cup  heavy cream
2 tablespoons  freshly grated parmigiano-reggiano cheese plus more for serving
4   large egg yolks
2 tablespoons  coarsely chopped parsley
Freshly ground pepper
Bucatini Carbonara Recipe at
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.

Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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Rating: 2
by: Bill Reviewed: 05/10/2012
Cream and Carbonara
If you want to celebrate Italian cooking in its true form you DO NOT put cream into a Carbonara, the egg is added while the final heating of the pasta is in the skillet. There is enough heat generated to cook the egg and give the pasta a creamy texture
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