Welcome to my kitchen! Tonight, I’ll show you how to make a delicious and authentic Bucatini Al Carbonara. This classic Italian pasta dish is creamy, flavorful, and oh-so-satisfying. Let’s get started!
Ingredients:
- 400g bucatini pasta
- 200g guanciale or pancetta, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt to taste
- Fresh parsley for garnish
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook it until al dente according to the package instructions.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook it until it becomes crispy and golden brown. Remove from heat and set aside.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Mix until well combined.
- Once the pasta is cooked, reserve about a cup of the pasta water, then drain the rest. Immediately transfer the hot, drained pasta to the skillet with the crispy guanciale or pancetta. Toss everything together, ensuring the pasta is coated in the rendered fat.
- Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously. The heat from the pasta will cook the eggs, creating a creamy and velvety sauce. If needed, add some of the reserved pasta water gradually to achieve the desired consistency.
- Season the Carbonara sauce with salt if necessary, keeping in mind that the guanciale or pancetta is already salty.
- Once the sauce coats the pasta beautifully, transfer the Bucatini Al Carbonara to serving plates or bowls.
- Finally, sprinkle some fresh parsley and more cheese on top for a burst of color and added flavor.
Now, your Bucatini Al Carbonara is ready to be enjoyed! Buon appetito! 🍝🌿 #BucatiniCarbonara #ItalianRecipe #CookingParley
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