* PLUS Time time: 25 minutes
Bucatini carbonara.Photo, Roberto Caruso.
Creamy pasta with thin slices of pancetta, fresh sprigs of parsley and a dusting of parmesan cheese is a heavenly (and simple!) combination for dinner.
bucatini or spaghetti
, or 200 g pancetta, thinly sliced
finely chopped fresh
- Beat eggs with yolks, cream and 1/4 cup parmesan cheese in a medium bowl. Generously season with pepper. Set aside.
- Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot.
- Heat a large non-stick frying pan over medium. Add prosciutto and cook until lightly golden, about 5 min. Stir into pasta. Return pasta to stovetop. Reduce heat to low. Stir egg mixture and add, stirring quickly, coating the pasta. Stir just until the egg mixture begins to thicken. If the sauce seems dry, add pasta water 1 tbsp at a time, until creamy. Stir in parsley.
- Sprinkle with remaining parmesan and season with more pepper. Serve immediately.
Nutrition (per serving)
- 32 g,
- 85 g,
- 26 g,
- 4 g,
- 818 mg.
Pair it with: A complex, crisp white.
If ever a wine was made to go with carbonara, it’s winemaker Roberto Anselmi’s San Vincenzo. The blend of garganega, chardonnay and sauvignon blanc cuts through the creaminess of this classic pasta dish. Our pick: Anselmi San Vincenzo, Italy, $15.