This Fall season, Executive Chef Brian Burns of the New Orleans hotspot Osteria Lupo shares his favorite pasta recipe for at-home cooks. His Bucatini Carbonara is a hit at the restaurant and will be a hit for your next dinner.
8 Egg Yolks
8 oz Guanciale, diced
2 Tbsp Black Pepper, toasted and freshly ground
3 Tbsp Parmigiano Reggiano, finely grated
3 Tbsp Pecorino Romano, finely grated
1lb.Fresh Bigoli, Bucatini or Spaghetti
1 Tbsp Chives, minced
- Bring four qts of salted water to a rolling boil.
- Starting in a large, cold saute pan, render guanciale over low/medium heat until crispy. Reserve rendered guanciale fat; set pan aside.
- In a bowl, whisk together the egg yolks, black pepper, and 2 Tbsp. Pecorino Romano, 2 Tbsp Parmigiano Reggiano and 2 Tbsp of the reserved guanciale fat.
- Cook pasta to al dente and strain, reserving 1 cup of the starchy cooking water. Transfer pasta and rendered guanciale back to the sauté pan and place over a very low flame to keep warm.
- Whisk 4 oz of the hot starchy pasta water into the egg mixture. Stream the egg mixture into the saute pan with the pasta and guanciale and toss until the sauce becomes creamy and the cheese has melted. Adjust the consistency of the sauce by adding more water if necessary. Adjust seasoning with salt and pepper.
- If desired, add a squeeze of lemon juice to help balance the richness of egg, cheese, and guanciale.
- Divide equally among bowls and top with reserved cheese and chives.