Bucatini alla Carbonara
This simple recipe is always a crowd pleaser. It’s also a great go-to dinner for a busy weeknight since most of the ingredients are pantry staples. Be sure to add the egg to the pasta while it is still piping hot.
- 6 thick-cut bacon slices, chopped
- 2 garlic cloves, minced
- 2 eggs, at room temperature
- 1/2 cup (2 oz./60 g) plus 2 Tbs. grated Parmesan cheese
- Kosher salt and freshly ground pepper
- 12 oz. (375 g) bucatini
- 2 Tbs. chopped fresh flat-leaf parsley
Heat a fry pan over medium-high heat and add the bacon. Cook, stirring often, until crisp, about 6 minutes total. Using a slotted spoon, transfer the bacon to a large bowl. Remove the pan from the heat and add the garlic to the bacon grease in the pan. Let the garlic soften in the residual heat, about 30 seconds. Using a slotted spoon, transfer the garlic to the bowl with the bacon.
Beat the eggs in a small bowl and stir in the 1/2 cup Parmesan. Set aside.
Bring a large pot of generously salted water to a boil over high heat. Add the bucatini and cook according to the package directions. Drain the pasta, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Add the pasta to the bowl with the bacon and immediately stir in the egg mixture. Add the reserved pasta water and stir to combine. Stir in the 2 Tbs. Parmesan and the parsley. Season with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)