While the rest of us were working on perfecting our instant ramen cooking skills in college, Chef Matt was practicing his bucatini carbonara game. He and his friends were on a mission to get it juuuuuust right: Sourcing expert tips and getting together every week to come up with the ultimate version. Yup. Every. Dang. Week. As he recalls, “It was the first time I really remember being proud of cooking and sharing it with others.”
Awwwww. That makes us feel as warm and fuzzy inside as this bowl of bucatini. Seriously, is there anything more comforting and blissful than fresh pasta smothered in a luscious, creamy, bacon-and-black-peppery sauce? Not that comes to mind. Thanks, Chef Matt, we think you nailed it ;)
In your bag
Deano’s fresh bucatini
Carbonara sauce with pancetta & egg yolks
Crispy Parmesan crumble
Rosemary focaccia
At home
Large pot & strainer
Tongs
The Bucatini & Sauce
Bring a large pot of salted water to a boil (the amount depends on how much water–we recommend a tablespoon per gallon), then drop in the bucatini and give it a stir.
Cook for about 2-3 minutes, then test a strand for doneness. (We like it al dente, with a little chew!)
Reserve about ½ cup pasta water and strain.
Add the carbonara to the emptied pot, plus a splash or two of pasta water. Set the heat to low. Warm for 2-3 minutes, stirring occasionally. Gentle heat is the name of the game here! Too hot and those egg yolks can scramble. (That means no microwave, folks!)
Using your tongs, add the bucatini back into the pot with the sauce and mix everything together.
If your sauce is looking a little thick, add a splash or two more of pasta water to reach desired consistency.
Take a taste of your pasta. Season with some salt and a couple cracks of black pepper if you like!
The Focaccia
Heat up in the oven, toaster oven, or air fryer!
Use your tongs to grab a bundle of that bucatini. As you lower the pasta into the bowl, give it a spin or rotate the tongs to form a little bucatini nest. Sprinkle your Parm crumble over the top. Focaccia goes on the side. Enjoy, Fam :)
