Bucatini Carbonara
A delicious take on carbonara pasta, with egg yolks, parmesan and romano cheese, black pepper, and the addition of caramelized onions and fresh basil.
Ingredients
- 12 ounces Barilla Collezione Bucatini pasta
- 4 teaspoons extra virgin olive oil
- 1 medium yellow onion chopped
- 3 1/2 ounces 1/4 inch thick sliced pancetta or prosciutto
- 4 egg yolks
- 1 whole egg
- 2 ounces grated parmesan cheese freshly grated
- 1 ounce grated pecorino romano cheese freshly grated
- 1/4 teaspoon to 1/2 teaspoon freshly cracked black or rainbow peppercorns
- 1/4 cup fresh basil leaves
Instructions
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Heat 2 teaspoons of the olive oil in a medium skillet over medium high heat. Add the onions and reduce heat to medium low. Sauté until lightly golden, about 25 minutes, stirring every 5 minutes. Reduce heat to low and sauté until completely golden throughout, about another 10 minutes, stirring every 5 minutes. Remove from heat and set aside.
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While the onions are caramelizing, you can prepare the pancetta. Chop the pancetta into roughly 1/2-inch-wide squares. Heat 2 teaspoons of the olive oil in a medium pan over medium high heat. Add the pancetta and stir to coat in the oil. Cook until golden around the edges and crispy. Remove from heat and set aside.
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In a medium bowl, whisk together the egg yolks and the egg until smooth. Stir in the grated parmesan and Romano cheese, then add the ground peppercorns and half of the fresh basil and stir until combined. Set aside.
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Bring a large pot of water to a boil, then add a tablespoon of salt. Add salt, and prepare the bucatini according to the package directions, but stopping short of the cooking time by 1 minute.
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Towards the end of the cooking time, use a heat proof measuring cup to take 1 2/3 cups of water out of the pot and pour 1 cup of it in another large pot over medium high heat, setting the remaining 2/3 cup of pasta water aside.
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Strain the pasta and place it in the pot with the 1 cup of pasta water and finish cooking the pasta in the pot until al dente, stirring every 20 seconds. It will only take a minute or two. Once it’s al dente, remove the pot from the heat.
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Whisking constantly, add ⅓ cup of the reserved pasta water to the egg yolk and parmesan mixture in a thin steady stream. Continue whisking until combined. Pour the egg yolk mixture into the pot with the bucatini and use tongs to toss until coated in the mixture. Add the pancetta, the caramelized onion, the remaining basil leaves and the remaining ⅓ cup of the pasta water to the pot and toss to combine. Divide between 4 bowls and garnish with additional freshly grated pepper and serve.