Carbonara Bucatini

 

 Bucatini alla Carbonara is thick, creamy, and incredibly slurpable. And everyone you serve this to will want the recipe.

 

INGREDIENTS

4-5 Ounces guanciale cut into strips

1 Whole egg and 3 egg yolks at room temperature

¾ Cup Pecorino Romano grated

¼ Cup Parmigiano Reggiano grated

¾ Pound Bucatini

Freshly cracked black pepper

kosher salt

 

A big pot of water should be brought to a boil. When the water is boiling, season it with salt.

Combine the eggs, cheese, and a large amount of pepper in a mixing bowl.

In a large, chilly skillet, place the guanciale. Cook the guanciale for 10-15 minutes, or until the fat has rendered and it is beginning to crisp. Turn off the heat till the pasta is done. Return the heat to medium and add the pasta to the pan, saving the pasta water. Toss the spaghetti with the guanciale, coating each strand with the rendered fat. Toss for about two minutes after adding a splash of pasta water. Wait for thirty seconds after turning off the heat. Stir and add a couple of tablespoons of pasta water before pouring the egg mixture into the pan. Toss the pasta with the eggs as soon as possible, adding little sprays of pasta water as required to loosen the sauce. Continue to mix until a glossy sauce develops. Taste and season with salt and pepper as desired. Serve with more cheese.