The following recipe comes from Cleveland Chef Patrick Capuozzo.
Patrick Capuozzo was trained under celebrity chef Michael Symon at Lolita, spent years as the Executive Chef of Parallax in Cleveland’s Tremont neighborhood under restauranteur Zack Bruell and is now chef of the famous Flying Fig in Cleveland’s historic Ohio City enclave.
We’re live from Cleveland with Chef Patrick Capuozzo! Today, Chef Capuozzo is making one of Italy’s most classic dishes: bucatini carbonara. Please join us and offer up your comments and questions.Click here for the recipe: https://www.orderisda.org/culture/food-wine/6th-day-of-christmas-classic-bucatini-carbonara/
Posted by Italian Sons and Daughters of America on Tuesday, December 19, 2017
- 1 lb. bucatini pasta
- 2 tablespoons extra virgin olive oil
- 1 lb. pancetta, small dice
- I medium yellow onion, fine dice
- 3 cloves garlic, minced
- 3 tablespoons parsley, roughly chopped
- 1 teaspoon crushed red pepper
- 6 free range egg yolks
- 1 cup Pecorino Romano
- Salt and pepper to taste
- Pinot grigio to taste
- Bring 4 quarts of water to boil, season with salt to make as the sea.
- Over medium heat in a large sauté pan, begin rendering pancetta in oil.
- Drop bucatini in water, stirring occasionally.
- When pancetta begins to crisp, add onion, garlic and sweat. When onion is translucent, add parsley, crushed red pepper and sauté for 30 seconds.
- Deglaze with splash of wine. Turn heat to low.
- When pasta is al dente, transfer to pancetta mixture pan. Do not throw out pasta water.
- Re-season bucatini with salt and pepper, add Pecorino Romano and egg yolks. Turn pan off.
- Turn pasta and eggs with tongs, adding reserved pasta water to achieve desired consistency. Serve immediately.