Our Menu

6 oz. of Bucatini Pasta, 5 oz. of Ground Italian Sweet Sausage (not in casing), 1 oz. Bacon (cooked & diced), 1 Garlic Clove Sliced Thin, 3 oz. Caramelized Onions, 6 oz. Heavy Cream, 2 oz. Grated Parmesan Cheese, Extra Virgin Olive Oil, Salt, Pepper, 1 Egg Yolk.

Medium pot of water. Add salt & bring to boil. Cook pasta for 8 minutes or until al dente.

1/2 onion sliced thin. Add oil to pan. Sauté with low heat until onions are soft and translucent.

Cook in oven for 10 minutes at 325°. Cool for 10 minutes. Dice evenly.

In a medium sauté pan, lightly coat pan with olive oil. Turn heat medium to high. When pan is hot add sausage. Stir continuously until sausage is seared on the outside. Add sliced garlic to pan. Add caramelized onions. Stir until garlic starts to turn golden brown about 2 minutes. Add heavy cream. Add bacon. Cook for 2 more minutes or until cream starts to boil. Add pasta. Cook for 2 more minutes or until pasta is hot. Season with salt & pepper. Add grated parmesan cheese. Using tongues or a serving fork twirl pasta in pan. Slowly transfer pasta into a bowl. Add egg yolk to the top. Sprinkle fresh black pepper and salt.