bucatini with bottarga
bucatini with bottarga with bucatini, garlic cloves, evoo, garlic cloves, parsley, mullet bottarga, chili flakes, large eggs, water, oil, semolina flour, salt
bucatini, garlic cloves, evoo, garlic cloves, parsley, mullet bottarga, chili flakes, large eggs, water, oil, semolina flour, salt
- 1.0 pound bucatini
 - 8.0 garlic cloves
 - 4.0 ounce evoo
 - 8.0 garlic cloves
 - 2.0 ounce parsley
 - mullet bottarga
 - chili flakes
 - 4.0 large eggs
 - 2.0 tablespoon water
 - 1.0 tablespoon oil
 - 3.3 cup semolina flour
 - 0.5 teaspoon salt

- cook pasta in salted water.
 - combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
 - add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
 - finish with grated bottarga.
 - place eggs, water, flour and salt in mixer bowl.
 - attache bowl and flat beater.
 - turn to speed 2 and mix 30 seconds.
 - exchange flat beater for dough hook.
 - turn to speed 2 and knead 2 minutes.
 - remove dough from bowl and hand knead for 1 to 2 minutes.
 - let rest for 20 minutes.
 - divide dough into 4 pieces before processing with pasta attachment.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound bucatini
- 8.0 garlic cloves
- 4.0 ounce evoo
- 8.0 garlic cloves
- 2.0 ounce parsley
- mullet bottarga
- chili flakes
- 4.0 large eggs
- 2.0 tablespoon water
- 1.0 tablespoon oil
- 3.3 cup semolina flour
- 0.5 teaspoon salt

 ### Assistant: The ingredients you'll need are:
- 1.0 pound bucatini
- 8.0 garlic cloves
- 4.0 ounce evoo
- 8.0 garlic cloves
- 2.0 ounce parsley
- mullet bottarga
- chili flakes
- 4.0 large eggs
- 2.0 tablespoon water
- 1.0 tablespoon oil
- 3.3 cup semolina flour
- 0.5 teaspoon salt


You can follows these steps to make the recipe:
- cook pasta in salted water.
- combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
- add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
- finish with grated bottarga.
- place eggs, water, flour and salt in mixer bowl.
- attache bowl and flat beater.
- turn to speed 2 and mix 30 seconds.
- exchange flat beater for dough hook.
- turn to speed 2 and knead 2 minutes.
- remove dough from bowl and hand knead for 1 to 2 minutes.
- let rest for 20 minutes.
- divide dough into 4 pieces before processing with pasta attachment.
- .

