Recipes Bucatini Carbonara 5.0 (864) 17 Reviews Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks, and cheese. At Atlanta's Holeman and Finch, chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs. By Linton Hopkins Linton Hopkins Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company. Food & Wine's Editorial Guidelines Updated on November 3, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 servings Ingredients 6 ounces bucatini or perciatelli 1 tablespoon extra-virgin olive oil 4 ounces pancetta, sliced 1/4-inch thick and cut into 1/4-inch dice 1 shallot, very finely chopped 1 garlic clove, very finely chopped 1 cup heavy cream 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving 4 large egg yolks Kosher salt 2 tablespoons coarsely chopped parsley Freshly ground black pepper Directions In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese, and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table. © Anna Williams Suggested Pairing Carbonara pairs best with a tannic red to refresh the palate after each luxurious bite. Pour a robust Vino Nobile di Montepulciano, from Tuscany. Rate it Print