Bucatini with bacon, cheese and eggs

Bucatini with bacon, cheese and eggs

Bucatini alla carbonara

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

I don’t believe this sauce needs any introduction. It is well known in Britain, although it is not always made as it should be! The eggs must be just cooked but not as solid as scrambled egg; it is this that gives the character to the sauce. In some places double cream is added, too, but I think it then becomes too rich, although I leave these things up to you . . .

Ingredients

Quantity Ingredient
400g dried bucatini
salt
pepper
50g butter
or 6 tablespoons olive oil
100g pancetta or bacon, rind removed and cut into small strips
4 egg yolks
1 tablespoon milk
40g mature pecorino cheese, grated

Method

  1. Cook the pasta in plenty of salted boiling water for 7–8 minutes or until al dente, and drain.
  2. Meanwhile, heat the butter and or olive oil and fry the pancetta or bacon until lightly browned, and set aside. Lightly beat the egg yolks and milk in a bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta. Warm through, if necessary, but do not scramble the egg. Toss well, adding plenty of pepper.

Note

  • Bucatini, also known as perciatelli, are like spaghetti but with a hollow centre. In the Lazio region, surrounding Rome, buccatini is used more often than spaghetti with this sauce. Pancetta helps produce the authentic flavour but you can substitute green or smoked bacon for it, although the result is a little different.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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