Bucatini Carbonara

Bucatini Carbonara
as found on The Kitchen Sink

Ingredients:

1/2 pound bucatini (I used a fine linguini)
2 ounces pancetta, finely diced
1 leek, trimmed and sliced in half moons
1 egg, plus 1 egg per serving (i.e. if you’re serving two, you’ll need 3 eggs)
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar

Bring a large pot of lightly salted water to a boil. Cook the bucatini until almost al dente.

Meanwhile, heat a skillet over medium-high heat. Add the pancetta to skillet and cook until slightly browned. Add the sliced leek and cook for a minute until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.

In a medium bowl, whisk together 1 egg, cheese, and pepper.

Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leek. Reserve the pasta water and hold it at a simmer. Add a splash of vinegar to the water and crack the remaining eggs into small cups. Then gently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.

Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture. Toss for several minutes, until the sauce is thick and creamy.

Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper. Serves 2-4.