Bucatini Carbonara

Bacon, eggs, and cheese - a great combination, says the American cuisine.  The Italians thought so as well when they created the Carbonara recipe generations ago. Of course we don't use bacon, we use Pancetta... and the eggs and cheese are used to make the pasta 'sauce'.

I made this dish over the weekend per request of my future brother-in-law, one of his all time favorites from Italy. The first time I had Carbonara was in Italy too, believe it or not. It wasn't a dish I grew up eating at all, probably because it isn't the healthiest thing to feed children. Or maybe just because it isn't really a 'Southern' dish to the Italians. But once in a while we all deserve a splurge, so you can add this Carbonara recipe to that splurge list.

Ingredients: Serves 4

• 1 lb Bucatini
• 1/2 lb Pancetta, cut into small pieces
• 1/2 White Onion, chopped
• 1 Shallot, chopped
• 1 Garlic Clove, minced
• 3 Eggs, beaten
• 1 cup Grated Parmigiano Reggiano
• 1-2 tbs Olive Oil
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Black Pepper
• Salt for Pasta Water

Render the pancetta in olive oil and crushed red pepper until most of the fat is cooked off and the pancetta turns golden.

Add the onions and shallots, and cook until they are translucent. Add the garlic.

In the mean time, boil the Bucatini in salted water until al dente`. In a bowl, combine the beaten eggs with the parmigiano.

Once the pasta is cooked, strain and save some starchy water on the side in case you need some to add in the sauce.  Put the pasta back in the pot and drizzle olive oil all over, mix well. Turn on low heat. Add the egg and cheese mixture to the hot pasta and toss with tongs so that the eggs don't scramble.

Next, add the pancetta and onion mixture to the pot and continue mixing with the tongs. Finally, add the black pepper. If you want the sauce to be a little looser, add some starchy water now and mix again. Taste for salt... the cheese and pancetta should be enough but do a taste test now.

Serve immediately with a garnish of fresh parsley.