Chef Nick's Bucatini Carbonara 2/23/15 - WSMV News 4

Chef Nick's Bucatini Carbonara 2/23/15

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Bucatini Carbonara

Serves 4-6

16 Ounces Bucatini or spaghetti

2 tablespoons olive oil

2 Large eggs

½ Cup grated Parmesan cheese

½ Cup grated pecorino Romano

4 Cloves garlic smashed

½ Cup diced pancetta

Salt and pepper to taste

In a large pot of salted boiling water cook pasta for 12 minutes till al dente' reserving ½ cup of water. In a small bowl whisk together the eggs and cheese and set aside. In a large skillet over medium high heat sauté pancetta in olive oil till crispy. Pour off excess fat and add garlic to pan. Reduce to low heat. Take pan off heat and quickly add pasta and egg mixture and gently toss to combine. Season with salt and pepper. Add pasta water one tablespoon at a time till sauce is creamy. Serve immediately with more grated cheese.

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