How to Make Grato’s Bucatini Carbonara

grato
Photo by Andy Ryan.

Chef Clay Conley is the chef/owner of Grato, Buccan and Imoto. And he’s one of our favorite Palm Beach County chefs. We featured his bucatini carbonara from Grato in our January 2018 issue. 

Bucatini Carbonara with Mint, Peas and Egg

by Chef Clay Conley, chef/ owner of Grato 

Serves 4

  • ¼ cup garlic, minced
  • ¼ cup shallot, minced
  • ¼ cup white wine
  • 1 qt heavy cream
  • ¼ cup bacon, diced
  • 4 portions bucatini, cooked according to al dente directions
  • ¼ cup peas, blanched
  • ¼ cup ham, diced
  • 2 tablespoons mint, chopped
  • 2 tablespoons parsley, chopped
  • ¼ cup pecorino, grated
  • 4 egg yolks
  • Salt, to taste
  • 1 teaspoon cracked black pepper

In a large pot over medium heat cook garlic and shallots until tender—do not allow any browning. Add the white wine and cook until dry. Add the cream to the pot and allow the liquids to come to a boil. Remove from heat and blend with immersion blender. Pass the sauce through a chinois or fine mesh strainer and season to taste. Set aside.

In a separate large pan, cook bacon over medium heat until crispy. Add carbonara cream and reduce for 1-2 minutes. Add cooked bucatini, and cook for an additional minute. Add peas, ham, parsley and mint toss until well incorporated. Add pepper and pecorino and toss until the cheese has melted. Adjust seasoning.

Place portions on separate plates. Create a little “well” in the middle of the pasta, and gently place in egg yolk.


This comes from our January 2018 issue. For more content like this, subscribe to the magazine