Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
- While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
- Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
- When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
- Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!
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