Subj : BH&G 1799
To   : ALL
From : DAVE DRUM
Date : Fri Feb 12 2021 15:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bucatini Carbonara
 Categories: Pasta, Pork, Vegetables, Cheese, Dairy
      Yield: 1 Servings
 
      6 oz Bucatini or perciatelli
      1 tb Extra-virgin olive oil
      4 oz Pancetta; 1/4" thick, in
           - 1/4 " dice
      1    Shallot; very fine chopped
      1 cl Garlic; fine chopped
      1 c  Heavy cream
      2 tb Fresh grated Parmigiano
           - Reggiano cheese; + more
           - for serving
      4 lg Egg yolks
           Salt & fresh ground pepper
      2 tb Coarse chopped parsley
 
  In a large pot of boiling salted water, cook the pasta
  until al dente. Drain, reserving 3 tablespoons of the
  cooking water.
  
  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.
  
  Food & Wine | October 2013
  
  MM Format by Dave Drum - 09 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am a clumsy moron when it comes to making pie crusts
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