Last autumn, I took a trip to LA one night for a very special send off. We were celebrating goodbyes with my best friend Marlene and her husband Lucas (who live in Switzerland) after their most recent stay in the United States. We settled into our table at a quaint restaurant called Goldie's, nestled in my old stomping grounds on third street. We ordered an array of items to start, but what caught my eye on the menu was the Bucatini Carbonara. A deliciously rich Italian dish truffled with thick cut bacon, pecorino, breadcrumbs, and a soft egg gently placed on top. A carbonara pasta dish has always been quite the delight and I couldn't help but fall head over heels for this recipe. A few weeks following the send off, I decided to give the recipe a go. I went online searching through several websites to find a recipe that could come close to what I tried that night. I wrote down the ingredients and hopped in the car to head to Whole Foods to collect to fares. I combined several recipes into one and came out with this specific recipe that I tried:
1 Garlic Clove, Finely Chopped
1 Tablespoon Butter
1/4 Cup White Wine
1/3 Cup Heavy Cream
1 Large Egg (for sauce)
2-4 Eggs to Poach for each plate you serve
1 Egg Yolk
1/2 Cup Parmesan Cheese, Grated
Salt, Truffle Salt & Ground Black Pepper
3 Tablespoons Fresh Parsley, Finely Chopped
1 Pound Bucatini Pasta
Cook the garlic over medium heat in the butter until it is light golden brown.
Add wine to skillet and cook until it has almost evaporated, then remove from the heat and add the cream.
Cook the pasta until it is al dente.
Meanwhile, cut the bacon into pieces and heat oil in a large, deep skillet. Add the bacon to the oil, lightly season with pepper and cook over moderately high heat, stirring, until the meat is lightly browned.
Whisk together the eggs, parsley and cheese.
Combine the bacon, pasta and cream mixture into one pan and mix thoroughly.
Add the egg mixture salt and pepper to taste, mixing well.
Poach the additional eggs by cracking your egg into a bowl or onto a saucer. Bring a pan of water filled at least 5cm deep to a simmer. Tip the egg into the pan. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes. Lift the egg out with a slotted spoon and drain it on kitchen paper.
Serve up the pasta, topping with a pinch truffle salt and a poached egg.