Although the touted 'Bucatini alla Carbonara' has been enjoyed by many...
even a classic and exceptionally loved pasta dish.
First off, I've never really fancied 'Bucatini pasta'...it always felt too fastidious to twirl around my fork.
Quite honestly, my delicate manners are usually nowhere to be observed with this awkwardness ;o)
The evaporated alcohol left just enough of its sweet essence and rendered this dish extra special.
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. 1/2 tsp. (2.5ml) sea salt
. 2 large eggs, beaten
. Meanwhile, prepare a large pot of salted water on high heat in order to soon cook the pasta.
. Also, during this time, prepare a medium bowl with the hand-beaten eggs, and most of the grated cheese. Some of the reserved cheese will be used for the garnish.
. Once the onion-mushroom mix is browned, take out most of it out of the pan and into a separate bowl. Set aside.
. Now, is the time to start the cooking of the pasta until it reaches the 'al dente' stage.
. Once the sausage seems well cooked, add back the onion-mushroom mix back into the pan. Wait a few minutes, add the liquor and give it a good stir as it deglazes the pan.
. Strain the pasta and remember to reserve 3/4 cup (175ml) of cooking water to lengthen the sauce.
Comments or suggestions ... write me :o)
Here are some other related recipes that may be of interest:
- Pasta Miss ALFREDO with no cream