CARBONARA

CARBONARA

#SIAintheKitchen

BUCATINI CARBONARA - serves 4 -6 (adapted from Bon Appetit)

• 1 lb bucatini

• 2 cups bacon, sliced

• 6 eggs

• 2 cups parmigiano reggiano, finely grated

• 1 1/2 cups starchy pasta water

• freshly-grated black pepper, a generous amount

1. Bring a pot of water of heavily-salted water to a boil. Cook the bucatini according to packaged directions, about 9 minutes. Reserve 1 1/2 cups of starchy pasta water and set aside. Drain and rinse the pasta.

2. Prepare the sauce in the meantime. Separate the egg whites from the egg yolks in 4 of the eggs. Whisk 2 whole eggs and 4 egg yolks together. Reserve the egg whites for another use.

3. Whisk in 1/2 cup of cheese and a generous amount of freshly-ground black pepper. Whisk again until frothy.

4. In a Dutch oven over medium heat, heat the bacon until the fat begins to render and the bacon becomes crispy, about 7 minutes.

5. Pour in 1/2 cup of starchy pasta water to de-glaze the pan. Be careful as it may steam and you can risk burning your hand (almost did!).

6. Add the bucatini and toss with the bacon.

7. Gradually add in the whisked egg mixture and alternate with the starchy pasta water until they are both depleted and the pasta is gloss. Add more cheese and more pepper and serve immediately.