Pasta Carbonara (Chef Linton Hopkins Atlanta)

Famously rich, carbonara combines pancetta or guanciale, egg yolks, and cheese. Atlanta chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs. Carbonara is commonly served with standard spaghetti, but for this bucatini alla carbonara, chef Linton Hopkins uses bucatini instead.

sea salt
6 oz bucatini or perciatelli
1 Tbsp. extra-virgin olive oil
4 oz pancetta, sliced ¼" thick and cut into ¼" dice
1 shallot, very finely chopped
1 clove garlic, very finely chopped
1 cup heavy cream
2 Tbsp. Parmigiano-Reggiano cheese, freshly grated
4 large egg yolks
2 Tbsp. fresh parsley, coarsely chopped
black pepper, freshly ground

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 Tbsp. 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 Tbsp. 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.

Cook's Notes:

• Pasta Water: If you're not already in the habit of reserving your pasta water, this recipe is a good case in point for why you shouldn't pour it down the drain. With its added starch content, pasta water has numerous culinary applications; here, it plays an essential role in binding the sauce to the bucatini for perfectly coated noodles.
• What is special about bucatini? At first glance, bucatini appears to be only a slightly thicker version of spaghetti, but this pasta's defining characteristic is its hollow center - the Italian word ”buca" means ”hole." Also called perciatelli, it's a shape that combines the virtues of both spaghetti and ziti, the perfect vehicle for this dish's rich, creamy sauce.
• How do I make sure my eggs don't scramble in carbonara? When making carbonara, timing is key. To facilitate a seamless cooking process, start by having all your ingredients measured out and at the ready. Once your cream has simmered down and thickened, you'll stir in the still-hot pasta, then remove the skillet from the heat. This is when the egg yolks get added, along with the reserved pasta water and cheese. You'll want to act quickly to take advantage of the residual heat so the yolks cook, stirring briskly to fully incorporate them while they're still liquid.
• Suggested Pairing: Bucatini Carbonara pairs best with a tannic red to refresh the palate after each luxurious bite. Pour a robust Vino Nobile di Montepulciano, from Tuscany.