We host a lot of work lunches at the Hill House and people show up short on time, want to eat quickly and turn business which could be a briefing, policy conversation, fundraiser and so on.
The best way to manage this is to make a one dish entree. I like to have the salads plated and on the table when guests are seated. At the same time the water is already boiling, all the ingredients ready, so you just have to toss the pasta in the water halfway through the salad course. When the salad plates are collected the pasta will be done so you just have to mix it all together and you are done. Of course, this can also make a great weekday dinner with some friends circled around the table.
Our Bucatini alla Cabonara has the traditional ingredients but we like to elevate a few flavors and extra silkiness to make in and over-the-top dish.
- Extra virgin olive oil
- 5 ounces of thickly cut prosciutto, baked until crispy (400 degrees for 5-7 minutes)
- 4 egg yokes
- 1 pounds bucatini, cooked al dente, follow box instructions and check pasta two minutes before they claim to be the time for al dente (reserve the pasta water)
- 1 1/2 cups parmasean cheese, freshly grated, some extra shredded for the topping
- 1/2 cup heavy cream
- 4 tablespoons butter, small cubes
- 1 teaspoon red pepper flakes
- 2 tablespoons freshly ground black pepper
- 1/4 cup fresh chives, chopped
- Start cooking the pasta
- Crack the egg yokes and mix in a bowl with the heavy cream & cubed butter
- Put the pasta in the egg mix, cream and butter and add a little pasta water
- Add all the other ingredients, save some of the chives, parmesan and prosciutto to top the pasta after you toss it
- Drizzle with a little olive oil