RECIPE BUCATINI CARBONARA

{ Published by Nicky Fernando - On 2:14 AM - 0 comments }
1. Bucatini 
Thick spaghetti-like pasta with a hole running through the center
Bucatini Carbonara 
Ingredients :                    
  • 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 dice1 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
  • Salt
  • 2 tablespoons coarsely chopped parsley
  • Freshly ground pepper
How to make 
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.