Bucatini Carbonara 🥚🥓🧀

Plus: Valentine's Day Szechuan, Lunch at Shuka, and Links.

Hey everyone,

Sorry I’m a day late! I flew to Boca for my niece’s birthday party (she’s turning seven) at a trampoline park tomorrow from 10 to 12. Personally, I’m a bit alarmed at eating pizza, cake, and jumping up and down with a bunch of rugrats first thing in the morning, but these are the duties of a devoted guncle. Her real birthday is on the 19th which almost steals the thunder from my real birthday which is the day before (the 18th)… so get yourself ready for lots of birthday content next week.

But we’re not here today to talk about birthdays. We’re here to talk about Bucatini Carbonara, which I made this time using real guanciale (aka: cured pork jowl).

My original post about Carbonara was called “Spaghetti Carbonara for Beginners” and not much has changed from that original technique: I still mix the cheese and eggs with black pepper as the first step, though now I use a mixture of Pecorino and Parmesan plus two egg yolks. I still render bacon and stop the cooking with white wine, only now it’s guanciale (as mentioned). And I still cook long stringy pasta to go with it, only now instead of spaghetti, I use bucatini, which has more of a bite. Here’s a video I made of my new technique:

@amateurgourmetBucatini Carbonara. 🥓🥚🧀 #pasta #italianfood #cooking #tiktokfood #foodtok #fyp

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And, if you want it all written out, I did a post all about it (with a recipe) on my newly designed blog. Click the button for the link! (And check out the archives which I’ve been slowly transferring over, post by post….)

How was your Valentine’s Day? We actually celebrated the night before….