Spanish Carbonara

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

340 g

Bucatini Pasta

as needed

Olive Oil

115 g

Pancetta

or Prosciutto or Serrano Ham

3 cloves

Garlic

20 g

Pimiento Peppers

120 mL

White Wine

3

Eggs , separated

yolks only

85 g

Manchego Cheese

1 g

Paprika

to taste

Freshly Ground Black Pepper

Cooking Instructions

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Step 1

Slice the Garlic (3 cloves) and mince the Pimiento Peppers (20 g) .

Step 2

Bring a large pot of water to a boil and add the Bucatini Pasta (340 g) .

Step 3

While that's cooking, heat a large skillet to medium-high with Olive Oil (as needed) to coat. Add the Pancetta (115 g) and cook until just starting to crisp. Add the pimientos and garlic and cook for 1-2 minutes.

Step 4

Deglaze the pan with White Wine (120 mL) and cook down for 1 to 2 minutes.

Step 5

Once cooked to al dente, drain the pasta, reserving the water, and add pasta to the skillet.

Step 6

Turn off the heat and immediately add the Eggs (3) , Manchego Cheese (85 g) and Paprika (1 g) . Let the heat of the pasta cook the egg into a luscious, creamy sauce. Add as much pasta water as needed to get desired consistency.

Step 7

Serve it up and top with Freshly Ground Black Pepper (to taste) and extra cheese if desired. Enjoy!