Spiffy Bucatini Carbonara
Tbsp./~½ oz. finely chopped garlic
fresh thyme leaves
cup/4 oz. dry white wine
spaghetti or bucatini
washed and cut into 1” pieces
cup/4 oz. finely grated Parmigiano-Reggiano
Heat a sauté pan over medium heat. Add the pancetta and cook stirring occasionally until it browns (about 5 minutes).
Add the garlic and thyme and cook until aromatic (about 30 seconds).
Deglaze the pan with the wine. Cook until most of the liquid has cooked away (about 3 minutes).
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.
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.
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.
Taste and adjust seasoning if necessary. Divide between 8 bowls.
National Pasta Association Recipe