Bucatini With Pancetta Cheese And Eggs Recipes

BUCATINI CARBONARA

Steps:

• Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
• Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI WITH PANCETTA, CHEESE AND EGGS

Steps:

• Cook pasta until al dente.
• Heat the butter and fry the pancetta until lightly browned; set aside.
• Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
• Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.

BUCATINI CARBONARA

Steps:

• Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
• Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
• Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
• Serve immediately, garnished with the reserved pancetta and parsley.

BUCATINI WITH PANCETTA, TOMATOES, AND ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
• Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.

BUCATINI WITH PANCETTA, TOMATO, AND ONION

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
• Bring 6 quarts of salted water to a boil in an 8-quart pot.
• In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
• Stir in the pancetta; cook 2 minutes.
• Add in the hot red peppers and the tomatoes; bring to a boil.
• Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
• Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
• Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
• Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
• Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
• Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
• Check seasoning again and add salt if necessary.
• Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
• Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Steps:

• Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
• If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
• Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
• Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.