Bucatini Carbonara (´｡• ᵕ •｡`)
hello everynyan !~
꒰🍷 ꒱ؘ ࿐ ࿔*:･ﾟtime for an AMAZING tasting dish!!!
when i ate it, i didn't pair it with anything but
i do see recommendations, that
you should pair this dish with caesar salad,
grilled zucchini, white wine, etc...
i ate it as soon as it was ready! gosh,
it was amazing.
so lets get to it!!! (๑>•̀๑)
recipe starts here:
ingredients:
1 1/2 cups 1/4-inch diced pancetta
1 cup 1/4-inch diced yellow onion
kosher salt and freshly cracked black pepper
5 large eggs
1 cup grated parmigiano-reggiano
1 pound bucatini pasta
1 tablespoon chopped italian parsley
directions:
cook the pancetta in a large nonstick skillet, over medium heat until crisp and the fat as rendered-
about 5-7 minutes. remove the pancetta to a paper-towel-lined plate and set aside. add the onions to the pan with the drippings and cook until translucent, about 3-5 minutes. season with salt and pepper, and then reduce the heat to keep warm.
separate the eggs and place the yolks in a large bowl (reserve the egg whites to use in another recipe.)
whisk together the egg yolks and half the parmigiano-reggiano and season with salt and pepper.
add the egg mixture to a large stainless bowl with the onions and mix well.
cook the pasta in salted, boiling water until al dente (according to pasta directions.) when the pasta is
just about finished, strain the pasta and transfer directly from the pot of water- to the mixing bowl with onions.
using tongs, mix about 3/4 cup of pasta water to fortify the sauce. fold in the remaining parmigiano-reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
serve immediately !!! garnish with reserved pancetta and parsley.
୧ ‧₊˚🍾 ⋅ ☆ and bam! you got your bucatini carbonara...
it was SO delicious when i first had it...
10000/10 from sunny!!!
when i ate it, i didn't pair it with anything but
i do see recommendations, that
you should pair this dish with caesar salad,
grilled zucchini, white wine, etc...
i ate it as soon as it was ready! gosh,
it was amazing.
so lets get to it!!! (๑>•̀๑)
recipe starts here:
ingredients:
1 1/2 cups 1/4-inch diced pancetta
1 cup 1/4-inch diced yellow onion
kosher salt and freshly cracked black pepper
5 large eggs
1 cup grated parmigiano-reggiano
1 pound bucatini pasta
1 tablespoon chopped italian parsley
directions:
cook the pancetta in a large nonstick skillet, over medium heat until crisp and the fat as rendered-
about 5-7 minutes. remove the pancetta to a paper-towel-lined plate and set aside. add the onions to the pan with the drippings and cook until translucent, about 3-5 minutes. season with salt and pepper, and then reduce the heat to keep warm.
separate the eggs and place the yolks in a large bowl (reserve the egg whites to use in another recipe.)
whisk together the egg yolks and half the parmigiano-reggiano and season with salt and pepper.
add the egg mixture to a large stainless bowl with the onions and mix well.
cook the pasta in salted, boiling water until al dente (according to pasta directions.) when the pasta is
just about finished, strain the pasta and transfer directly from the pot of water- to the mixing bowl with onions.
using tongs, mix about 3/4 cup of pasta water to fortify the sauce. fold in the remaining parmigiano-reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
serve immediately !!! garnish with reserved pancetta and parsley.
୧ ‧₊˚🍾 ⋅ ☆ and bam! you got your bucatini carbonara...
it was SO delicious when i first had it...
10000/10 from sunny!!!
enjoy!~ (๑>•̀๑)
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