Bucatini Carbonara


YIELD Serves 4




  • 1 pound Bucatini
  • 4 tablespoons olive oil
  • 4 ounces smoked bacon, minced
  • 2 garlic cloves, minced
  • 1/4 cup shallots, minced
  • 2 ounces dry white wine
  • 2 ounces chicken stock
  • 2 ounces heavy cream
  • 2 ounces St. Andre cheese
  • 2 ounces finely grated Parmigiano-Reggiano
  • 2 tablespoons Italian Parsley, chopped
  • 2 ounces finely grated Pecorino Romano
  • 1 cup cooked fresh English peas
  • 8 ounces cherry or grape tomatoes (cut in half, drizzle with a little olive oil, salt and pepper and roast on a roasting rack at 350°F for 30 minutes)
  • 1/4 cup prosciutto, very fine julienne
  • 8 slices of bacon, cooked very, very crispy



Cook the spaghetti in boiling salted water until al dente. Drain, toss the cooked pasta in 2 tablespoons olive oil and set aside.

Heat a saucepan on medium heat; add the oil and bacon, stirring for 2 minutes. Add the garlic, shallots and cook stirring for 4 minutes. Add the white wine; reduce until almost all of the way down. Add the chicken stock, reduce by half. Add the heavy cream and the St. Andre cheese.

Add the pasta, peas and roasted tomatoes to the saucepan. Remove from the heat and toss in the Parmesan cheese, parsley and the julienne prosciutto. Season with salt and pepper; top with the crispy bacon; and serve immediately.

Yields 4 Servings

Recipe compliments of Michelle Bernstein.



Michelle Bernstein