Bucatini Alla Carbonara
An amazing Italian dish from Executive Chef Jonathan LeBlanc at Stanza Italian Bistro and Wine Bar that is hands down a favorite of mine. Anytime a recipe has pancetta and cream I’m on board!
Ingredients
12 oz. bucatini
1 tbsp extra-virgin olive oil
4 oz.pancetta, sliced 1/4-inch-thick and cut into 1/4-inch dice
1 shallot, minced
1 garlic clove, minced
1 Cup heavy cream
2 Tbsp. freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 large farm fresh egg yolks
2 Tbsp green peas
2 Tbsp coarsely chopped Italian parsley
Salt and Pepper to taste
Instructions
1
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
2
In a large sauté pan heat the oil and cook the pancetta until most of the fat is rendered. (about 8-10 min)
3
Add garlic and shallots and cook over medium heat for 1 min.
4
Add the cream and cook until reduced. (about 2-3 min)
5
Add the peas.
6
Add pasta, pasta water, and grated cheese. Remove from heat.
7
Stir egg yolks into pasta and mix well. Season with salt and pepper.
8
Garnish with fresh parsley and more cheese. Serve into pasta bowls. Enjoy!
Tags:
BucatiniBucatini Alla CarbonaraChef BryanChef Jonathan LeBlancCooking with Chef BryanStanza Italian Bistro and Wine
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