Bucatini Carbonara
Made a wonderful carbonara tonight using ingredients from our visit to Little Italy on Friday. Pancetta, Pecorino Romano and bucatini pasta. I’ve never worked with bucatini before. It’s like a really fat spaghetti. The eggs and cream were local Ramona fare.
Rendered down the pancetta, then added some onion and garlic to caramelize, and deglazed with heavy cream. Tossed with cooked bucatini and added in a couple eggs mixed with the pecorino and a lot of freshly cracked black pepper.
Even though I just finished consuming dinner, I am hungry for this dish. Looks beautiful.
Thank you Angelique. I’m really pleased with how this one turned out. I make carbonara frequently, but quality ingredients make a difference.