Bucatini Carbonara
- 1 box bucatini pasta (or spaghetti)
- 1 tbsp extra-virgin olive oil
- 2 slices good bacon, diced
- 1 shallot, finely chopped (shallot is important, can't sub onion)
- 1 garlic clove, finely chopped
- 1 cup heavy cream
- 2 tbsp grated parmesan / parmigiano-reggiano cheese, plus more for topping (freshly grated cheese is best)
- 4 large egg yolks
- salt and pepper
- Prep by separating egg yolks, chopping garlic and shallot and bacon, measuring cream, grating cheese.
- Pull out a large pot and a large skillet. Boil water in large pot, and dump in a handful of salt so it tastes like the ocean.
- Just before cooking the pasta, heat the olive oil in the large skillet over medium heat and start cooking the bacon.
- Add the pasta to the boiling water, cook the pasta until al dente, 1 minute less than the suggestion on the box.
- Cook bacon until almost fully rendered/crispy. Add the shallot and garlic and cook for 1 minute at most (try not to burn the garlic).
- Add the cream to the skillet and simmer until slightly thickened, stirring frequently, about 2 minutes.
- When the pasta is done, save about a cup of cooking water and then drain the pasta.
- Add the egg yolks-- they will cook in the remaining heat in the pasta and form a beautiful sauce. It has to be off the heat to avoid making scrambled eggs.
- Taste and season with salt and pepper. Serve topped with more parmesan cheese.
