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Bucatini Carbonara

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Bucatini Carbonara

Bucatini Carbonara
Anna Williams
Provided by:
total prep
Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch , Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.


  • 6 ounce(s) bucatini or perciatelli
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 ounce(s) pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
  • 1 shallot, very finely chopped
  • 1 clove(s) garlic, very finely chopped
  • 1 cup(s) heavy cream
  • 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 4 large egg yolks
  • Salt
  • 2 tablespoon(s) coarsely chopped parsley
  • Freshly ground pepper


  • 1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
  • 2. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
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