Bucatini alla Carbonara

This simple recipe is always a crowd pleaser. It’s also a great go-to dinner for a busy weeknight as most of the ingredients are pantry staples. Be sure to add the egg to hot pasta so that the heat will cook it. Have all your ingredients ready to go before boiling the pasta.

 

Bucatini alla Carbonara

 

6 slices thick-cut bacon, 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 frying 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 (2 oz./60 g) 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 cooking water. Add the pasta to the bowl with the bacon and immediately stir in the egg mixture. Add the reserved pasta-cooking water and stir to combine. Stir in the 2 Tbs. Parmesan and the parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.

 

 

 

For this and more ideas for pasta dishes you’ll want to serve every night
of the week, check out our new Pasta Night, by Kate McMillan.