​Authentic Roman Bucatini Carbonara

Authentic Roman Bucatini Carbonara

Serves 4-5

Prep time 20 minutes or less

½ lb. diced Fortuna’s Coppa or Guanciale

2 cloves chopped fine garlic

4 egg yolks

1 ½ cups of Fortuna’s blend Reggiano/Parmesan blend

Olive oil about 2 Tablespoons

Salt and pepper to taste (fresh ground pepper is best)

1 lb Fortuna’s Rigatoni, Spaghetoni, or Bucatini

Directions:

In a large sauté pan, add olive oil, garlic and coppa or guanciale. Sauté until softened but not browned.

Cook pasta per instruction until al dente, drain, and add to sauté pan of oil and coppa (reserve 1 cup of past water for later). Turn heat on low.

In a separate bowl beat raw egg yolks with about 1/2 of the grated cheese, salt and pepper.

Gently stir egg mixture into pasta on low heat, tossing gently as not to break pasta, but blending well and not letting the egg scramble. Add some pasta water to make it creamy. Once heated through and creamy remove from heat.

Toss in remaining cheese and add a bit more black pepper right before serving.

Serve immediately