Bucatini Carbonara

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Bucatini Carbonara || The Kitchen Sink Recipes
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Bucatini Carbonara
Serves 2 to 4

1/2 pound bucatini
2 ounces pancetta, finely diced
1 leek, trimmed and sliced in half moons
1 egg, plus 1 egg per serving
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar

In a pot of boiling, salted water, cook the bucatini until almost al dente.

Meanwhile, heat a skillet over medium-high heat. Add the pancetta to the heated skillet and cook until slightly browned. Add the sliced leek and cook until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.

In another medium bowl, whisk together 1 egg, the cheese and pepper.

Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leeks, reserving the pasta water and holding it at a gentle simmer. Add a splash of vinegar to the simmering water and crack the remaining eggs into small cups. Then pently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.

Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture; and toss for several minutes, until the sauce is thick and creamy.

Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper.