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Spiffy Bucatini Carbonara

Homemade Bucatini carbonara is one of those comfort food dishes that's hearty enough for Sunday dinner, and the whole family will love.

This recipe for Bucatini Carbonara from Pasta Fits is a healthier twist on the homecooked favorite, and is chock full of fresh herbs and spices. Even though it's on the lighter side, it includes pancetta and finely-grated Parmigiano-Reggiano. 

Serve your whole family this delicious meal for Sunday dinner, accompanied by a big salad or a side of fresh-steamed veggies. The fresh ingredients will surely make this meal one of your go-to pasta staples!

  • 8 ounces pancetta, diced
  • 2 tablespoon (about 1/2 ounce) finely chopped garlic
  • 2 teaspoon fresh thyme leaves
  • 1/2 cup (4 ounces) dry white wine
  • 1 pound spaghetti or bucatini
  • 12 ounces dandelion greens, washed and cut into 1-inch pieces
  • 6 eggs
  • 1 cup (4 ounces) finely grated Parmigiano-Reggiano

Heat a sauté pan over medium heat. Add the pancetta and cook stirring occasionally until it browns (about 5 minutes).

Add the garlic and thyme and cook until aromatic (about 30 seconds).

Deglaze the pan with the wine. Cook until most of the liquid has cooked away (about 3 minutes).

Bring a large pot of salted water to a boil. Cook the spaghetti, and when there are 2 minutes left to go, add the dandelion greens to the pan. Drain, reserving ½ cup of the pasta water.

While the pasta is cooking, whisk together the eggs and cheese in a large bowl. Season with salt and plenty of freshly ground black pepper.

Whisking the eggs constantly, slowly pour the hot pasta water into the eggs. Toss in the pasta and greens, as well as the pancetta mixture.

Taste and adjust seasoning if necessary. Divide between 8 bowls.

Serves: 8

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Jennifer Geddes
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Jennifer Kelly Geddes has hosted Christmas cookie swaps, New Year's open houses, Thanksgiving for 22, and all manner of dinner parties in her Manhattan and Ghent, NY homes.

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