Bucatini alla Carbonara


Bucatini alla Carbonara

With Chicken Liver Mousse and Olive Oil Fried Bread
Make Ascari’s beloved chicken liver mousse and Carbonara in your home! Start with chicken liver mousse, olive oil fried bread, rhubarb preserve, and crispy fried sage, and finish with Ascari’s signature Carbonara with guanciale, pecorino romano, and fresh Conestoga eggs.
Serves 2
•   Easy Prep
•   Ready in 15 Minutes


In stock


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  • 300g Bucatini
  • 70g Guanciale
  • 90g Onion
  • 5g Black Pepper
  • 10g Parsley
  • 50g Pecorino Romano
  • 75g Grana Padano
  • 2pc Eggs
  • 250mL Chicken Liver Mousse
  • 6 slices Baguette
  • 60mL Extra Virgin Olive Oil
  • 6pc Sage
  • 80g Rhubarb Preserve


Make sure you’ve got 2 Medium Frying Pans, a Medium Pot, and Tongs. Now, let’s get cooking!



1. Place a medium-sized frying pan on the stove, add the Olive Oil provided to the pan, and turn onto medium heat. Add Sliced Baguette.

2. Shallow fry on either side until golden brown.

3. Remove Olive Oil Fried Bread from the pan and carefully add your Sage into the oil. Fry until crispy, approximately 1 minute.

4. Once Sage is crispy, remove from the pan and place on a paper towel to soak up any excess oil.

5. Layer your Chicken Liver Mousse and Rhubarb Preserve onto your bread, and garnish with Crispy Sage.


1. Bring a large pot of salted water to a boil.

2. Cook the Guanciale in a large pan over medium heat until crispy or desired doneness.

3. Once the Guanciale is cooked, remove from the pan while leaving the rendered fat in the pan.

4. Add the Onions to the pan and cook until golden brown.

5. Turn down the heat, wait one minute to allow the pan to cool down, and carefully add in 3oz of room temperature water to deglaze the pan and create the base of your sauce.

6. Add in half of the Black Pepper and the Guanciale back in.

7. At this point, your large pot of salted water should be at a boil. Drop the Pasta in and cook for 90 seconds or until desired doneness. This Pasta will cook fairly quickly.

8. Transfer your Pasta into the pan and turn the heat back up to medium.

9. Start mixing in the Grana Padano until a uniform sauce has been created. If your sauce starts to become too thick, add in more water to thin it out.

10. Finish by mixing in half of the parsley.

11. To plate the Carbonara, transfer and divide into 4 bowls while making a small hole in the middle for the egg to rest in. This should look like a nest.

12. Garnish the Carbonara with the remaining Parsley and Pecorino Romano. Crack your Egg and place the egg yolk in the middle of the nest. Sprinkle the Egg and the dish with the remaining Black Pepper.

John Sinopoli

Executive Chef