Bucatini Alla Carbonara…sounds like such a fancy dish but is so simple to make and delicious!
We had an impromptu birthday party for my beloved last night. It was “supposed” to be cake and ice cream for the kids that could join us with the main celebration to take place this weekend. It ended up being dinner for 12 followed by cake. Since it was such a last minute decision, I needed something quick and easy to prepare. This recipe was the perfect choice.
INGREDIENTS
12 oz bacon, cooked until crisp, reserving the drippings
4 eggs
1 cup parmesan cheese, freshly grated
1 teaspoon garlic, finely diced
1/2 cup fresh parsley, chopped
salt & pepper, to taste
12 oz Bucatini pasta, cooked according to package directions, reserving 1/4 cup of the cooking water
Bucatini pasta is a thick spaghetti that is hollow in the center. You could substitute a regular spaghetti noodle if you prefer. Cook according to package directions. Drain well.
Begin by cooking the bacon. I bake mine on a cookie sheet in a 400-degree oven until it is crisp. Remove the bacon and add the garlic to the drippings. Leave for about 30-45 seconds just to soften it a little. Crumble the bacon and set aside.
In a large bowl, beat the eggs. We use our own eggs from the hens we raise. Therefore, I am not concerned about the raw eggs in this recipe. Also, the heat from the pasta and bacon will cook the eggs slightly.
Add the cheese, garlic, parsley, and bacon. Add the pasta and stir until everything is coated well. Pour a little (or a lot) of the bacon drippings to the pasta. If it appears too dry add some of the reserved cooking liquid. Season to taste with salt and a generous amount of freshly ground black pepper.
That’s all there is to it! So simple! Grate a little more parmesan cheese on the pasta when you are serving.
Your family and friends will thank you for this one.
