Bucatini alla Carbonara

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

1 tablespoon olive oil

2 garlic cloves (minced, optional)

10 ounces guanciale (bacon or pancetta, diced)

3 large eggs

3 egg yolks

1 cup freshly grated pecorino

ground black pepper

¼ teaspoon salt

1 pound dry bucatini

½ cup grated Parmigiano-Reggiano cheese (or Pecorino Romano Cheese)

步驟

Warm the serving bowl: Preheat the oven to 200°F. Place a large ovenproof serving bowl or casserole dish inside to heat. You’ll use this warmed bowl to toss the pasta and sauce.

Cook the guanciale: Heat the olive oil in a sauté pan over medium-high heat. Add the guanciale (or pancetta/bacon) and cook until browned and crisp, about 8–10 minutes. Add the garlic and cook just until fragrant, do not let it brown. Remove from heat and set aside.

Make the egg mixture: In a medium bowl, whisk the whole eggs and egg yolks. Stir in the Pecorino, a generous amount of black pepper, and ¼ teaspoon salt. Set aside.

Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to package directions. Before draining, reserve ½ cup of the pasta water. Drain well.

Toss it all together: Transfer the hot pasta to the warmed serving bowl. Add the guanciale and toss well. Off the heat, pour in the egg and cheese mixture, tossing quickly with two forks or tongs until the pasta is glossy and coated. Add small splashes of the reserved pasta water as needed to loosen the sauce.

Sprinkle with Parmigiano-Reggiano and more black pepper. Serve immediately.

營養

• 卡路里: 411 kcal
• 總脂肪: 25 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 14 g
• 膽固醇: 216 mg
• 鈉: 2233 mg
• 總碳水化合物: 20 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 25 g