Bucatini Carbonara

This decadent pasta is the easiest and most luxurious weeknight meal.  It was perfect while cozying up on the couch watching all the juicy drama on 'The Bachelor,' obviously the classiest show on television at the moment.  

The entire dish took less than 15 minutes to put together.  It took less than 5 minutes for us to devour it all.  We tried to balance the richness (and ease our gluttonous guilty consciences) by pairing this dish with a simple arugula salad as a side and sweet berries with fresh vanilla whipped cream for dessert.

Bucatini Carbonara Recipe
(adapted from this recipe)

Ingredients
1 pound dry bucatini
2 tablespoons extra-virgin olive oil
4 ounces pancetta, cubed
4 garlic cloves, minced
2 large eggs
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Bring a large pot of salted water to a boil.  Add pasta and cook for 8-9 minutes or until "al dente" (may be shorter or longer depending on the pasta).

While the pasta is cooking, beat the eggs and Parmesan together in a mixing bowl.  In a deep skillet over a medium flame, heat the olive oil.  Add the pancetta and saute for about 3 minutes.  Toss in the garlic and saute until soft.  Add the hot, drained bucatini (reserve about 1/2 a cup of the pasta water to use later) to the pan and toss to coat the strands in the olive oil and pancetta fat.  Remove from heat and pour the egg/cheese mixture into the pasta, tossing quickly until the eggs thicken but do not scramble.  Add the reserved pasta water to thin out the sauce until it reaches the desired consistency.

Season the carbonara with some freshly ground black pepper and salt.  Mound the bucatini carbonara in serving bowls and top with a poached egg for an extra dose of decadence.  Sprinkle with additional Parmesan and enjoy!!