Creamy carbonara combined with salty crisp bits of pancetta make Rach's Carbonara Bucatini from her newest cookbook, Rachael Ray 50, an instant classic.
Adapted from Rachael Ray 50: Memories and Meals from a Sweet and Savory Life by Rachael Ray. Copyright © 2019 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
- About 3 tablespoons olive oil
- ⅓ pound smoked pancetta, pancetta or guanciale, small dice
- 5 to 6 cloves garlic, chopped
- Salt and pepper
- ½ cup dry white wine
- 6 large egg yolks
- 1 pound bucatini
- Grated Pecorino Romano and Parmigiano-Reggiano
- ½ cup flat-leaf parsley, finely chopped
Bring a large pot of water to boil for pasta.
Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3 to 4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.
Add bucatini to salted boiling water and cook to al dente.
Add 1 full cup starchy cooking water to egg yolks in a slow stream to temper them. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to pancetta and garlic, then remove from heat and toss with egg yolks, handfuls of grated cheeses, the parsley, and adjust salt and pepper to taste.