There seems to be no end to the different shapes of pasta and Bucatini was new to us. Bucatini is like a very thick, but hollow, spaghetti, and gives it a satisfying mouthfeel. That gets added to a saute pan of rendered pancetta and garlic, followed by an egg and cheese mixture. To find out how some of the pasta water is used in both the pancetta and egg mixture, consult the detailed instructions at the link below.
https://www.foodnetwork.com/recipes/geoffrey-zakarian/bucatini-carbonara-9855312
No comments:
Post a Comment