The carbonara at the Rose Cafe in Venice is so good Claire had it served at her WEDDING 🍝💕 Now, she’s making her own version at home! #CraveWorthyEats
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Get the recipe: https://www.foodnetwork.com/recipes/carbonara-5621493
RECIPE COURTESY OF CLAIRE THOMAS
Total: 30 min
Active: 30 min
Yield: 4 servings
4 1/2 ounces guanciale, chopped (or pancetta or bacon)
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
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.
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