Bucatini alla carbonara
Pasta with eggs, pancetta and pecorino romano
Gino shows you how to cook an Italian classic... with a D'Acampo twist of course!
Serves – 4
Ingredients
500g of Bucatini (thicker spaghetti with a hole in the middle)
250g piece of smoked pancetta
2 tablespoons of extra virgin olive oil
1 tablespoon of salted butter
4 tablespoons of finely chopped flat leaves parsley
4 eggs
4 tablespoons of freshly grated Pecorino Romano
Salt and pepper to taste
Preparation
Cut the pancetta into short little strips about ½ cm wide.
In large frying pan or a wok, over a medium heat fry the pancetta in the oil and butter for approx 5 minutes until golden and crispy. Stir occasionally and once ready, remove from the heat and set to one side.
Whisk the eggs in a bowl with ½ of the cheese. Add in the parsley and plenty of black pepper.
Cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Once the pasta is cooked, drain and tip back into the saucepan.
Add in the pancetta and pour over the egg mixture. Mix all together for 30 seconds with a wooden spoon. (The heat from the pasta will be sufficient to cook the egg enough for a creamy and moist texture).
Season with salt and pepper and serve immediately with a few sprinkle of the remaining cheese on top.