Campo Bucatini


(courtesy of Campo, 4 servings)

1 pound cooked bucatini

4 ounces diced pancetta

1 tablespoon garlic

4 tablespoons white wine

1 cup heavy cream

4 local eggs

1 cup grated Grana Padano

Kosher salt

Black pepper

Heat saucepan to medium heat. Add pancetta and garlic, sweat for 7 to 8 minutes. Add wine and reduce. Add ¾ of cream and bring to a simmer. Whisk eggs with remaining cream. Add pasta and toss. Add egg and cream and toss until sauce starts to thicken. Season with salt and pepper. Toss in grated cheese and serve.




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