Forget heavy, one-note pasta sauces. This version keeps things rich and silky, but brings in black pepper, crispy pancetta, and just enough Calabrian Chili Crisp to wake the whole thing up. It is comfort food with a little edge.
The magic here is all in the finish. Hot pasta, a gentle hand, and a glossy sauce that clings to every strand of bucatini without losing its softness. Salty pancetta and a final spoonful of chili crisp take it from classic to Tin Man worthy.
Serves 6
Ingredients
- 1 pound bucatini
- 6 quarts water
- 8 ounces pancetta, cut into small cubes
- 1 cup heavy cream
- 1 cup grated Parmesan
- 2 large eggs
- 2 egg yolks
- 2 tablespoons TIN MAN Calabrian Chili Crisp
- 2 teaspoons freshly cracked black pepper
- 1/2 cup reserved hot pasta water
Prep
- Bring a large pot of water to a boil.
- In a bowl, combine the heavy cream, Parmesan, eggs, egg yolks, Calabrian Chili Crisp, and black pepper. Mix well and set aside.
- In a large pan, cook the pancetta over medium heat until crisp. Transfer to a plate and set aside.
- Cook the bucatini until al dente, or to your liking. Before draining, reserve about 1/2 cup of the hot pasta water.
- Add the cream mixture to a cold pan. Add the drained pasta and reserved pasta water.
- Place the pan over low to medium heat and use tongs to continuously toss and agitate the noodles. Keep the pasta moving so the sauce thickens and coats the noodles without scrambling the eggs. Move the pan on and off the heat as needed.
- Once the sauce is glossy and clinging to the pasta, transfer to a serving bowl and top with the crispy pancetta.
- Finish with another spoonful of Calabrian Chili Crisp if you want a little more heat.
TIN TIP
We love finishing this with fresh parsley and cooked peas for extra flavor. A handful of arugula tossed into the warm pasta is also really nice and adds a soft peppery bite.