While this dish requires no introduction, world - meet Bucatini Carbonara with toasted breadcrumbs, your new favorite weeknight dinner. This silky, glorious pasta with crispy, salty pancetta and all the cheese is a classic for a reason. And topped with garlic fragranced bread crumbs, oh my. The textures, the flavors - it's all very good. Feel free to double the recipe. It's the right thing to do.
Ingredients
Servings: 2
Pasta: 6 oz of bucatini (or spaghetti) 2 large eggs (room temp) 1/2 cup parmesan cheese, finely shredded + more for topping 4 oz packet of pancetta 1 large garlic clove 1/3 cup reserved pasta water fresh ground pepper to taste Breadcrumbs: 1.5-2 tbsp olive oil 1/4 cup panko breadcrumbs 1 generous sprig of fresh parsley, finely chopped 1 large garlic clove salt and fresh ground pepper to taste
Directions:
Heat 1.5 tbsp of olive oil in a large non-stick pan on medium heat (if breadcrumbs appear dry, add the additional 1/2 tbsp). Peel the garlic clove and crush it with the blade of your knife or palm of your hand so it cracks open. Add to the pan and let it simmer to flavor the fat for about a minute. Add breadcrumbs and season with salt and pepper (keep in mind that the pasta will be fairly salty so err on the side of caution). Stir frequently until the breadcrumbs become toasty brown (about 3-5 minutes). Once they start to toast, it'll be pretty quick - this is n0t the time to walk away and refill your wine. Eh, you may have enough time - you do you. Remove garlic clove and stir in parsley. Transfer to a bowl or ramekin. Set aside to cool.
Cook the bucatini in a large pot of boiling salted water until al dente.
In the meantime, mix the eggs and parmesan cheese in a bowl. Season with pepper and set aside.
Wipe out the breadcrumb pan, turn the heat to medium-high and add the pancetta. Once fat starts to render, repeat the garlic smash routine from earlier and add it to the pan. Let pancetta cook until it reaches your desired degree of crispness (~5-7 minutes).
Pick out the garlic, drain your pasta, reserving 1/2 cup of cooking water (yes, I realize this recipe calls for 1/3 cup but I always reserve more than I need just in case). Add the pasta to the pan and toss well, then remove from the heat.
Add 1/3 cup of the cooking water and toss well until the pan is no longer making sizzling noises (this step is important because we want silky smooth carbonara, not scrambled eggs. Pour in the egg mixture and toss well (are we sensing a theme yet?) until glossy and smooth. Add more cooking water if needed. Season with more ground pepper.
Divide pasta amongst two plates and top with more grated cheese and all the breadcrumbs your heart desires.
Best served with crusty bread and a side of your favorite in-season veg or salad.