Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

Share
Embed
  • 
    Loading...
  • Published on:  4/17/2018
  • The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.Get the recipe: https://www.bonappetit.com/recipe/the...Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPnABOUT BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit
  •                                                      
Loading...

Comment