Bucatini Carbonara Delight with Poached Egg

 


Carbonara pasta is a beloved Italian dish known for its simplicity and heartwarming flavors. To create this comforting dish with high-quality Italian ingredients, start with selecting the perfect pasta. Bucatini, a thick and hollow spaghetti-like pasta, is an excellent choice as it pairs well with the rich sauce and allows it to cling to the strands. Cook the bucatini al dente in salted boiling water until it has a satisfying bite.

For the creamy and flavorful carbonara sauce, the key is to use quality ingredients. Traditional carbonara sauce is made with eggs, Parmigiano-Reggiano cheese, pancetta or guanciale (cured pork jowl), black pepper, and a touch of pasta cooking water. For the best results, opt for freshly grated Parmigiano-Reggiano cheese, as it adds a nutty and salty taste that complements the other ingredients. Use pancetta or guanciale from a reputable Italian deli to ensure an authentic flavor.

To bring the dish together, heat a generous amount of olive oil in a skillet and sauté the pancetta or guanciale until it becomes crispy and renders its fat. Remove the skillet from the heat and let it cool slightly. In a separate bowl, beat the eggs and grated Parmigiano-Reggiano cheese until well combined. Season with freshly ground black pepper. Drain the cooked pasta, reserving some of the cooking water, and immediately add it to the skillet with the pancetta or guanciale. Toss the pasta in the rendered fat to coat it evenly, then quickly add the egg and cheese mixture. Stir vigorously to create a creamy and silky sauce, adding a splash of the reserved pasta cooking water if needed to achieve the desired consistency.

The result is a comforting plate of carbonara pasta that warms the heart and satisfies the soul. The combination of bucatini pasta with the creamy and cheesy carbonara sauce creates a dish that is both indulgent and comforting. The flavors of the pancetta or guanciale, Parmigiano-Reggiano cheese, and black pepper meld together to create a delicious and harmonious balance. The simplicity of the ingredients allows each component to shine, showcasing the quality and authenticity of Italian cuisine. Whether enjoyed on a cozy evening at home or shared with loved ones, carbonara pasta made with simple but quality Italian ingredients is sure to bring comfort and joy to any mealtime.

Here's my favorite recipe for making Bucatini Carbonara with a poached egg on top:

Ingredients:
- 8 ounces (225g) bucatini pasta
- 4 ounces (115g) pancetta or guanciale, diced
- 2 tablespoons olive oil
- 2 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- Salt, to taste
- Water, for poaching the egg
- White vinegar, for poaching the egg
- Chopped parsley, for garnish (optional)

Instructions:

1. Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water and cook the bucatini pasta until al dente according to the package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water.

2. In a skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and sauté until it becomes crispy and lightly browned. Remove the skillet from the heat and set aside to cool slightly.

3. In a mixing bowl, beat the eggs and grated Parmigiano-Reggiano cheese until well combined. Season with freshly ground black pepper.

4. Return the drained pasta to the skillet with the pancetta or guanciale. Toss the pasta in the rendered fat to coat it evenly. Pour in the egg and cheese mixture and quickly stir to create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water to reach the desired consistency.

5. In a separate pot, bring water to a gentle simmer and add a splash of white vinegar. Crack an egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and drain on a paper towel.

6. Divide the carbonara pasta into serving bowls and top each portion with a poached egg. Season the egg with salt and pepper. Garnish with chopped parsley, if desired.

7. Serve the Bucatini Carbonara immediately while it's still warm and the poached egg yolk is beautifully runny. Mix the egg yolk into the pasta to create an even creamier texture. Enjoy!


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