This recipe is inspired by the smoked radiatore carbonara from The Rose Venice restaurant in Venice, CA.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 1/2 ounces guanciale, chopped (or pancetta or bacon)
- Kosher salt
- One 1-pound box bucatini
- 4 ounces mascarpone
- 2/3 cup grated pecorino, plus more for serving
- 2 to 3 teaspoons cracked black pepper
- 4 large eggs
- 1 tablespoon olive oil
Instructions
- Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.
- Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.
- Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
- Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 842 |
| Total Fat | 38 g |
| Saturated Fat | 16 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 261 mg |
| Sodium | 708 mg |
Reviews
Very watery and very little flavor.
It just warmed up for a while and then cooled down a bit
Make a steaming pot
Shrimp, Mushroom and Tofu Soup
Delicious flavor and high protein
Full of nutrients!
Make a steaming pot
Shrimp, Mushroom and Tofu Soup
Delicious flavor and high protein
Full of nutrients!