Carbonara with Bucatini pasta
Carbonara sauce evokes the Lazio Region, in particular the area of the Ciociaria. It is no accident that it shares the use of pecorino and pepper with another classic of this area, “cacio e pepe” (cheese and pepper); indeed, it seems to be a variant of the latter, referred to as “cacio e ovo” (cheese and egg).
Makes 4 servings:
- 280 g Bucatini pasta
- 200 g Jowl bacon
- 60 g Pecorino cheese
- 16 Black peppercorns
Slice and then cube the bacon and roast it in a pot. Remove a part of the excess fat.
Cook the pasta in a lot of salty water until it is “al dente”. Then drain and place in the pot with the bacon and add a little of the drained water.
When the pasta is cooked remove from the flame and mix with the cheese and pepper.
For the egg cream:
- 200 cream
- 3 egg yolks
- 50 Pecorino cheese
- 3 Pinches of pepper
- 1 Pinch of salt
Beat the egg yolks with the pecorino cheese, salt and pepper. Bring the cream to a boil and add the beaten egg yolks. Place over the fire and mix gently until the cream begins to congeal.
Be very careful to not let the mixture boil because the eggs will cook and separate from the mixture.
Place a spoonful of cream on every plate then arrange over the bucatini with bacon and pecorino. Finish with a twist of pepper from a pepper mill and a slice of bacon well-cooked in the oven.