Bucatini Carbonara
Source of Recipe
Vatican City Cafeteria
Recipe Introduction
Roman style
List of Ingredients
- 6 oz sliced pancetta or bacon cut into 1/4 in wide strips
- 1/2 cup heavy whipping cream
- 1 garlic clove finely chopped
- 1/4 tsp dried crushed red pepper
- 2 tbsp olive oil
- 1 1/2 lbs zucchini thinly sliced into zucchini coins
- 1 lb bucatini or spaghetti
- 3 large eggs
- 1 cup freshly grated Parmesan Cheese
- Salt and pepper to taste
Instructions
- Cook pancetta (bacon) in a mdeium skillet over medium heat until brown. Stir often - 8 minutes.
- Using slotted spoon transger pancetta to paper towels and drain.
- Pour off all but 2 tbsp drippings from skillet.
- Add cream, garlic and crushed pepper to drippings in skillet and bring to a boil - set aside.
- Heat oil in heavy large skillet over med high heat.
- Add zucchini and saute until tender stirring occasionally about 10 minutes.
- Transfer to a large plate.
- Season to taste with salt and pepper. (Cream mixture and zucchini can be made 2 hrs ahead - let stand at room temp)
- Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta well
- Return pasta to the pot
- Meanwhile place eggs in their shell in small bowl. add enough HOT water to cover. Let stand for 5 minutes.
- Crack eggs into large bowl and whisk to blend
- Bring cream mixture to boil in skillet gradually whisk hot cream mixture into eggs.
- Mix in 1/2 cup Parmesan Cheese.
- Add sauce to pasta and toss over medium heat until sacue coats pasta - DO NOT BOIL.
- Add pancetta and zucchini and toss to heat through
- Season with salt and pepper and pssing remaining cheese for topping.
Final Comments
Serve as first course.
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