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Maple Bucatini Alla Carbonara

A Maple Month twist on the classic recipe from Trenchers Farmhouse.


1 box Trenchers Farmhouse Bucatini
4 egg yolks
1 egg
3 T (to taste) maple syrup
1 cup grated gouda
1.5 T black pepper
4 oz guanciale, bacon or pancetta
salt and cider vinegar, to taste

Start by prepping the ingredients: place the yolks in a small bowl and add the whole egg. Whisk together with the syrup and cheese, and set aside.

Dice the bacon or guanciale into fine pieces.

In a saute pan over medium heat, cook the bacon until golden brown and slightly crisp.

Turn the heat to low and add the black pepper to toast for another minute or 2, then allow to cool slightly.

Once the guanciale is only slightly warm to the touch, whisk it gradually
into the eggs until you have a smooth homogeneous mixture.

Bring a large pot of water to a boil, season the water well.

Cook the bucatini for 1 minute from al dente.

Drain the pasta and reserve 3 cups of pasta water (the key to great bucatini is all in the pasta water).

Bring 2 cups of pasta water to a boil and reduce byhalf.

Add the bucatini, stir and turn the heat off.

Using a wooden spoon and stirring swiftly, stream the egg mixture into the pan.

Keep stirring slowly until the sauce just thickens to coat the noodles and the back of a spoon.

Taste and season; add more maple syrup or a dash of apple cider vinegar if needed.

Serve with crispy bacon pieces and a generous dusting of cheese.

To make this vegetarian, simply omit the guanciale or substitute with roasted mushrooms; we like to add a clove of garlic and some extra black pepper when making this meat free.

Buon Appetito!