If there's one thing winter is good for it's hibernating. After all, the snow is snowing and wind is blowing, but we've got our televisions to keep us warm. So when you've ordered enough takeout containers to fill a kitchen drawer, it's time to step up your dinner game. "Pasta Carbonara is one of those dishes I pull out on nights when I need a restaurant-worthy meal but don’t want to leave the comfort of my home," says Diana Yen, Lonny's all-star recipe contributor. In this ridiculously easy-to-make twist on the classic, we added an egg fried in panko breadcrumbs for a satisfying crunch, plus a hearty helping of pancetta to keep you sated through even the lengthiest of Netflix binges. So go on, curl up with a bowl of this stuff. You're going to be there a while.
Bucatini Carbonara with Panko Fried Egg
For the pasta and sauce:
- 12 ounces bucatini pasta
- 2 tablespoons extra-virgin olive oil, plus more for coating
- 8 ounces pancetta, sliced ¼-inch thick and cut into ¼-inch dice
- 2 shallots, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 cups heavy cream
- ¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 8 large egg yolks
- salt and freshly ground pepper
- ¼ cup coarsely chopped parsley
For the eggs:
- 4 eggs
- 6 tablespoons panko breadcrumbs
- ¼ cup olive oil
- chopped parsley, for garnish
- flaky salt to taste
Cook the pasta: In a large pot of boiling salted water, cook the pasta until al dente, about 7 minutes. Reserve 6 tablespoons of the cooking water. Drain and rinse with cold water. Lightly coat with olive oil to keep from sticking.
Make the eggs: In a bowl, sprinkle the breadcrumbs with salt and drizzle with 2 tablespoons olive oil. Place the breadcrumbs in a nonstick skillet over medium heat. Warm the crumbs, stirring them every few seconds. When the crumbs begin to turn golden, add the remaining 2 tablespoons of oil and sprinkle with parsley. Crack the eggs directly onto the crumbs and cook them to your desired doneness. Use a spoon to sprinkle some of the free breadcrumbs over the tops of the eggs. Slide eggs onto a plate while you finish the pasta.
Make the sauce: Heat the 2 tablespoons oil in a large skillet over medium heat. Add the pancetta and cook until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook for another minute. Add the cream and simmer until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat, stir in the reserved pasta cooking water (the starches in the water help thicken the sauce), ¼ cup of grated cheese, and the egg yolks. Use tongs to gently toss the pasta in the sauce for 1 minute, allow the egg yolks to come up to temperature, without letting them
curdle. Stir in the parsley and season with salt. Serve with panko fried eggs.