Bolognese alla Carbonara Bucatini
I’m not too sure what to call this recipe, for it is not a traditional bolognese, and it is certainly not a traditional carbonara. On the other hand, it combines elements of both of these dishes into a hearty, satisfying pasta fitting for Sunday dinner.
I start with a base of good quality Italian Sausage, crumbled. Into that goes diced pancetta, onions and garlic. This is browned, and the richness of this sauce starts right at the beginning with the addition of cream to the meat as finishes browning. Allow the meat to absorb the cream completely. Follow this by adding red wine and allowing the sauce to simmer.
Add coarsely chopped tomato once the sauce begins to simmer. The key to this sauce is that it is not a tomato sauce. It is a sauce with tomatoes in it. This is an important distinction, so keep it in mind as you add the tomato. Let the sauce simmer for up to two hours, adding cream as you go to maintain desired consistancy.
The carbonara portion of the recipe comes as you being to put together the dish for serving. In a large bowl, whisk together eggs and cream. Add cooked, hot pasta to the egg mixture and toss thoroughly to coat the pasta. Then add the sauce to the same bowl, tossing to complete.
Serve topped with grated parmesan cheese and chopped basil.