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Marc Forgione joins Drew Barrymore and Valerie Bertinelli in the kitchen to show how to make his Bucatini Carbonara in a Jar!

&nbsp;

RECIPE:

Bucatini Carbona (in a jar)&nbsp;

2 servings

Ingredients&nbsp;

<ul>
	<li>6 ounces bucatini&nbsp;</li>
	<li>2 Tblsp ground Guanciale</li>
	<li>1 tblsp sliced pig ear confit</li>
	<li>1 tblsp unsalted butter</li>
	<li>Extra-virgin olive oil</li>
	<li>2 farm fresh egg yolks</li>
	<li>2 Tblsp grated pecorino cheese, plus additional</li>
	<li>freshly grated black pepper (5-6 turns of pepper mill)</li>
</ul>

1. Put on a pot of salted water over high heat to boil.&nbsp;

2. Melt the butter and a little oil in a pot or dutch oven over medium-high heat. Add the guanciale and sliced pig ear confit and cook until crispy. Remove the meat from the pot and pour off all of the fat except for 1 tablespoon. 
2. Just before pasta is finished cooking to al dente, scoop out some pasta cooking liquid. Drain pasta. 
3. Deglaze the dutch oven with a little bit of the pasta water (scrape up all the crispy bits on the bottom). Remove pan from heat. 
4. Add pasta, reserved guanciale/sliced pig ear, cheese, and a little of the pasta cooking water back to the pot and toss well to marry the flavors together. Season with a few turns of fresh black pepper. 
5. Divide pasta evenly among two glass mason jars (the wide mouth jars work best, I think we use 16 oz. jars when it’s 1 jar per person) and carefully place the egg yolks on top unbroken. 
6. Close the lid to the jar and right before serving, tell your guests to shake the jar, open, and pour pasta out onto a plate.

&nbsp;

STEP ONE: COOK PANCETTA AND DEGLAZE&nbsp;

-COOK Pancetta in dutch oven and remove when crispy&nbsp;

-DEGLAZE dutch oven with pasta water and remove from heat&nbsp;

Tip: The dissolved starch and salt in pasta water helps create a thick and cohesive sauce&nbsp;

&nbsp;

STEP TWO: COMBINE INGREDIENTS&nbsp;

-ADD pasta, meat, cheese, and pasta water and toss&nbsp;

Tip: Bucatini has a hollow center, which allows it to absorb more sauce than spaghetti&nbsp;

&nbsp;

STEP THREE: PLATE IN MASON JAR&nbsp;

-DIVIDE pasta in mason jars and place egg yolk on top unbroken&nbsp;

Tip: Don’t overfill the jar, be sure to leave space for shaking&nbsp;

Tip: Make sure the yolks are fresh and at room temperature before placing in jar&nbsp;

&nbsp;

STEP FOUR: SHAKE AND TASTE&nbsp;

-SHAKE to combine and serve&nbsp;

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Marc Forgione Shows How to Make Bucatini Carbonara in a Jar!

Marc Forgione Shows How to Make Bucatini Carbonara in a Jar!