The smoked bucatini carbonara is one of the most popular dishes at Superba Snack Bar, where they make and smoke their own pasta. Smoked pastas are much more subtle than they sound and paired with a creamy carbonara sauce and a runny slow poached egg, it’s no wonder why this dish is never coming off the menu at Superba. And this isn’t just any poached egg. A slow poached egg has yolk that is so velvety and sexy that you (like me) will find yourself justifying the purchase of an immersion circulator. Lucky for us, Chef Neroni is sharing this amazing recipe with HonestlyYUM, but without the smoking process. Here’s a behind-the-scenes look at how it’s all done.
INGREDIENTS
- 4 ounces smoked bucatini (or regular bucatini)
- 1 cup heavy cream
- 1/8 cup rendered pancetta
- 2 tablespoons mascarpone cheese
- salt to taste
- pepper to taste
- 1/4 cup grated Grana Padano
- 1 slow poached egg
INSTRUCTIONS
- Cook the bucatini in salted boiling water until it is al dente.
- While pasta is cooking heat the heavy cream, pancetta and mascarpone in a large saute pan. Cook on low to medium heat until sauce has reduced to a nape consistency. This should take around 2 minutes. Season with salt and pepper.
- Toss pasta in the cream sauce, turn off the heat and add the Grana Padano. Mix everything together and serve in a bowl. Finish with a slow poached egg on top.
(images by HonestlyYUM)
Smoked bucatini recipe with no forex ion how to smoke the bucatini. Lame.
I usually don’t like to make changes when first trying a new recipe, but I had to for this one…
1) I made homemade spaghetti, not bucatini … I couldn’t afford/justify the almost $200 attachment just to make bucatini.
2) I used liquid smoke in my pasta dough … I added 1/4t … My go to pasta dough recipe is 1/3c each of semolina & apf, pinch of salt, 1 egg & evoo.
My friends LOVE this dish at Superba and asked me to make it at home for them. I got high praise on my dish so much they have hinted that I may get the KA pasta attachment to make bucatini for my next bday present… hum … alternative motive?!
This was the best carbonara I have ever had. My sister and I saw it on a cooking show, and got in the car! Luckily she lives very close. There is a very easy video by Chef Neroni on youtube on how he makes smoked bucatini. Can’t wait to make it myself!
So good right!?
That looks soo good! Definitely trying the recipe! Thanks for sharing
Mmm this looks so delish. I always forget about poaching an egg into my pasta, great accent taste.
xoxo
http://www.thewrittenrunway.com
Oh my. I adore slow poached eggs. After living in Japan and enjoying them on everything from ramen to sticky rice I am totally hooked. And wouldn’t mind having one of those circulators…for now I’ll just have to manage poaching eggs the old fashioned way. Lovely pasta dish- thanks for sharing!
Sounds delicious! But yeah, how much pasta should we use? Given that there is only one egg, I’m going to assume this is a single serving. So 1/4 pound perhaps?
Yup, I would say a single serving as that’s how it was served at the restaurant.
Wow that looks delicious. Karen, please invite me over next time you make it!
Done!
Looks amazing and I’d love to try it this week! Any idea how much pasta to use?
The recipe is for about a single serving so I would about double/triple the recipe if using an average 1 lb. package of pasta.
Can you give more info on the smoking process?
I don’t have the exact recipe from Superba, but you’ll need a smoker to do this. I saw that Chef Neroni placed the wood chips in the bottom chamber, where they smolder, and the fresh pasta on top. It was smoked for a few minutes only. Hope that gives you some guidance!
Can’t wait to try this! Anything with a poached egg and pasta has to be a winner.
http://www.neatobonito.com
Looks and sounds amazing. I’ve been dying for a great carbonara recipe. This just might be the one!
Unfortunately I don’t have a smoker, so I must get to this restaurant when I’m in LA to try this out.
Thanks for getting this recipe.
xo Quinn
Quinn Cooper Style