CARBONARA

Carbonara image

Provided by Claire Thomas : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

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4 1/2 ounces guanciale, chopped (or pancetta or bacon)
Kosher salt
One 1-pound box bucatini
4 ounces mascarpone
2/3 cup grated pecorino, plus more for serving
2 to 3 teaspoons cracked black pepper
4 large eggs
1 tablespoon olive oil

Steps:

Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.
Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.
Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.