Spiffy Bucatini Carbonara
An Italian favorite, carbonara, makes a perfect 30-minute dinner for cold nights. Try this fresh take on the classic recipe!
Spiffy Bucatini Carbonara
Prep Time 30 minutes
Servings 8 Servings
Ingredients
- 8 oz. pancetta diced
- 2 Tbsp./~½ oz. finely chopped garlic
- 2 tsp. fresh thyme leaves
- ½ cup/4 oz. dry white wine
- 1 lb. spaghetti or bucatini
- 12 oz. dandelion greens washed and cut into 1” pieces
- 6 eggs
- 1 cup/4 oz. finely grated Parmigiano-Reggiano
Instructions
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Heat a sauté pan over medium heat. Add the pancetta and cook stirring occasionally until it browns (about 5 minutes).
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Add the garlic and thyme and cook until aromatic (about 30 seconds).
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Deglaze the pan with the wine. Cook until most of the liquid has cooked away (about 3 minutes).
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Bring a large pot of salted water to a boil. Cook the spaghetti, and when there are 2 minutes left to go, add the dandelion greens to the pan. Drain, reserving ½ cup of the pasta water.
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While the pasta is cooking, whisk together the eggs and cheese in a large bowl. Season with salt and plenty of freshly ground black pepper.
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Whisking the eggs constantly, slowly pour the hot pasta water into the eggs. Toss in the pasta and greens, as well as the pancetta mixture.
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Taste and adjust seasoning if necessary. Divide between 8 bowls.
