There's a new restaurant that opened this past year in my hometown that I just love. It has super cute decor and serves a menu filled with locally-grown/raised menu items. One dish I keep seeing is pappardelle carbonara, which is the same dish as spaghetti carbonara, just different noodles. Every time someone orders this dish it looks just amazing. One of the main ingredients is jowl bacon though, and since I don't usually eat pork I haven't ordered it myself. But, I decided, why not make it at home?
This post was created in collaboration with Barilla and their new Collezione pasta with cuts and textures inspired by the regions in Italy. We used their scrumptious Collezione Bucatini pasta, inspired by the Lazio region in Italy, to create this vegetarian-friendly version. For those of you unfamiliar with bucatini pasta, it's like a hollow spaghetti—similar to a straw—which gives it a thicker comfort-food feel, without being too heavy.
Another component of this dish you'll notice is that little yellow egg yolk sitting on top. The sauce for this dish is usually made of egg yolks and cheese, but there are lots of different ways to prepare and present it. I personally love this presentation so you get to stir the yolk into your hot noodles just before eating, but you could also choose to do this ahead of time in case the sight of egg yolks just doesn't excite you like it does me. I'll give you a few more ideas on how you could customize this recipe to suit your particular tastes. Food is meant to be enjoyed, so customize away, my friends!
12 ounces Barilla Collezione Bucatini pasta
6 slices of facon (could be swapped for mushrooms if you're not crazy about fake meat)
5 cloves garlic
1 tablespoon butter
1 tablespoon olive oil
4 egg yolks
1 cup shredded Parmesan cheese
3 tablespoons fresh parsley
salt + pepper
Begin by cooking the facon (or bacon, if you must). Once cooked and crispy, chop it up into small pieces and set aside.
Cook the pasta according to the package directions. Just before draining, reserve about 1/2 cup of the pasta liquid.
While the pasta cooks, mince the garlic and sauté in a pan with butter and olive oil. Toss in the pasta, cheese, and facon, and let everything get nice and hot and lightly coated in the butter and oil.
Divide the pasta into four servings and place on a plate. Add the egg yolk and drizzle a couple teaspoons hot pasta liquid over the yolk. Sprinkle on some salt, pepper, and parsley.
If you prefer, you can toss in the egg yolks while the pasta is still in the pan and let the yolks coat and cook a little before removing the pasta to plates. You could also choose to skip the yolks and just drizzle in 2-3 tablespoons cream along with the cheese to create a light and creamy quick sauce. Totally up to you.
I love the simplicity of this dish. It's just such a comforting and easy-to-make meal. Yum! Make this for someone you love this week.
THE PRIZE: One lucky winner will get a gift basket full of goodies from Barilla, which includes a wooden spoon set, a fresh herb saver, a $50 gift card to Williams-Sonoma, and of course plenty of Barilla pasta. And you'll have to option to receive recipe ideas and tips from Barilla's executive chef, Chef Lorenzo!
TO ENTER: Just leave us a comment telling us your favorite Italian region or dish! Giveaway is open until August 8, and the winner will be contacted shortly after that.
Happy cooking! xo. Emma
NOTE: We were aware of the Barilla CEO's ignorant comments last fall. Elsie and I fully support equal rights and consideration for all, so it was troubling to hear. However, we agreed to work with Barilla, because the company immediately apologized and distanced itself from the CEO's offhand comments made in that interview—taking actionable steps directly contradicting the comments. We believe in allowing the opportunity to acknowledge, apologize for, and actionably correct mistakes.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.