This version of the popular Italian pasta dish is made with bacon ends and peas and finished with green onions for a more “down home” taste. It’s inspired by my favorite iteration of the recipe from Gusto, the now closed Italian restaurant on West 3rd in Los Angeles.
Course pasta
Cuisine Italian
Keyword bacon, bucatini, eggs, green onion, noodles, yolks
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 974kcal
Ingredients
For the carbonara:
2large eggs
4large egg yolks
½cupfreshly grated Pecorino Romano cheese
½cupfreshly grated Parmesan cheese
½teaspoonfreshly ground black pepper
2tablespoonsextra-virgin olive oil
½poundbacon ends, chopped into ¼” cubes,(or thick-cut bacon, guanciale, pancetta)
In a medium mixing bowl whisk together the eggs, egg yolks until they fall like ribbons from the whisk. Then whisk in the pecorino, Parmesan cheese and pepper and set aside.
Heat a large Dutch oven over medium heat, add the olive oil and heat through. Add the bacon and cook, stirring occasionally, until crisp and golden brown, about 7 minutes. Remove the bacon to a paper towel-lined plate to drain and return the pot to heat.
Add the peas and cook until bright green and tender, about 1 minute. Remove the peas to the bowl with the bacon and set aside.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 7 minutes. Set aside 1½ cups of the pasta water then drain.
Add the pasta and ½ cup of the reserved pasta water to the Dutch oven or pot over low heat, tossing to coat the noodles until warmed. Remove from heat.
Whisk ½ cup of the remaining pasta water into the egg mixture then slowly pour into the pasta mixture, tossing the pasta constantly with tongs until the cheese has melted and the egg sauce thickens to the consistency of heavy cream. Add more pasta water if needed. Add the bacon and peas back to the pot and toss to combine.
For serving:
Divide the bucatini carbonara among warmed pasta bowls. Top with additional Parmesan cheese and green onion. Add an egg yolk to the middle of each bowl, if using.