Bucatini Rigati with Leeks, Zucchini & Pancetta
(Bucatini Rigati con Porri, Zucchine e Pancetta)
Yield: 50 servings
Region: Lazio
Ingredients
3 cup extra virgin olive oil
10 lb leeks, halved lengthwise and sliced thin
2 ½ lb pancetta, sliced, cut into julienne strips
10 lb zucchini, sliced, cut into julienne strips
2 qt half & half
2 tbsp salt
1 tbsp ground black pepper
10 ea egg yolk
20 lb pre-cooked Barilla Bucatini Rigati Pasta
Heat oil in a large skillet over medium-high heat.
Add leeks and pancetta; sauté for 5 minutes stirring occasionally.
Add zucchini; continue cooking until zucchini are tender.
Add half & half and heat thoroughly over medium heat.
Add seasonings
Remove from heat; immediately add egg yolk and stir until mixture thickens.
Heat from mixture will cook egg yolk thoroughly.
Add pre cooked pasta to mixture and heat thorough
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for three minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All long cut pasta can be substituted by another long cut. Be creative!
