Chef Jesse Frederick Shares His Recipe for Bucatini Carbonara

Inside+Out recently interviewed Jesse Frederick, Executive Chef for Butterfield at Hasbrouck House. One of our favorite Upstate NY Restaurants, Butterfield is loved by locals and urban visitors alike. We are thrilled to share one of Chef Frederick’s favorite recipes and of course, we’re super excited about trying this recipe so we can taste this luscious pasta dish!

Don’t forget to check out our exclusive interview here > MEET THE CHEF: Jesse Frederick of Butterfield Restaurant at Hasbrouck House.

Bucatini Carbonara Recipe
Serves four

Comfort food doesn’t get any better than this! Top these thick bucatini noodles with a flurry of pecorino, cracked black pepper and a whole raw egg yolk for a dramatic and silky sauce! The richer the better!

INGREDIENTS

• 1lb dried bucatini pasta
• 4 egg yolks, one per plate
• 6-oz guanciale (cured pork jowl. Note: You can substitute thick-cut pancetta, bacon or prosciutto
• Olive oil (as needed)
• 1 cup grated Pecorino *can substitute Parmesan
• Freshly cracked black pepper to taste

DIRECTIONS

Step 1:
Boil the pasta in 1 gallon salted water until al dente 9-11 minutes.

Step 2:
Meanwhile, add guanciale or thick-cut bacon to a large skillet and place over medium heat. Cook, stirring often until the fat is rendered and guanciale is golden 8-10 minutes.

Step 3:
Strain the pasta reserving about 1/2 cup pasta water. Add pasta to the rendered guanciale skillet. Add enough of the reserved pasta water to the pan to keep the pasta loose and create a glossy sauce.

Step 4:
Divide pasta into four bowls, top with an egg yolk* on each portion and finish with cracked pepper, cheese, and a drizzle of olive oil. Serve immediately! Allow your guests to break the yolk and create their own rich and creamy sauce at the table!

OPTION
*You can also mix the egg into the pasta before plating. Remove pasta and guanciale from heat, mix in eggs quickly and take care not to scramble the eggs.

Step 5:
MANGIA & ENJOY
Bonus points for a Lady & The Tramp style noodle kiss!

Bon appetit, and thank you, Jesse Frederick, for sharing this recipe with our readers!

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Executive Chef Jesse Frederick shares FIVE THINGS

Favorite Restaurant & Bar
Le Petit Bistro in Rhinebeck

Go-to Coffee Shop/Bakery
Bread Alone

Favorite Local View
Probably the drive over Ashokan Reservoir

Favorite Local Activity
Hiking & Ice Skating

Sunday Routine
It’s hockey season now, so usually, my boys have 2-3 games on average. In the summer months, I usually work brunch.
I try to get home early, so it’s the end of my week. I finish up purchasing, schedules, emails and loose ends for the week.
In the strange case of a day without anything, I like t