Cacio E Pepe Carbonara Pasta Recipe

Boil pasta

Bring a large pot (at least 6–8 qt) of water to a rolling boil. Add 1 tablespoon salt (water should taste slightly salty). Add bucatini and cook until very al dente (about 1–2 minutes less than package instructions). Reserve 2 cups of pasta cooking water, then drain the pasta and set aside.

Cook bacon

While pasta water is heating, place the thick-cut bacon pieces in a cold large skillet. Turn heat to medium and cook slowly, stirring occasionally, until fat renders and bacon is crisp but not rock-hard, about 10–12 minutes. If bacon browns too quickly, lower heat. Remove skillet from heat and keep bacon and fat in the pan; leave the rendered fat in the pan to flavor the sauce. Use a slotted spoon or tongs to transfer most of the bacon to a plate, leaving about 2–3 tablespoons of fat in the pan along with any browned bits.

Toast pepper

Place a dry small skillet over medium heat. Add the coarsely ground black pepper and toast, shaking the pan, until fragrant and slightly smoky, about 1–2 minutes. Transfer half the toasted pepper to the bacon pan and reserve the rest for finishing at the table.

Mix cheese

In a medium bowl, combine the finely grated Pecorino Romano and the reserved toasted pepper. Whisk to distribute the pepper evenly through the cheese.

Prepare egg mixture

In a separate bowl, whisk together the 4 egg yolks and the optional whole egg until smooth. Add the pecorino-pepper mixture to the eggs and whisk to form a thick paste. Add 2–3 tablespoons of the reserved hot pasta water to loosen the mixture — it should be a pourable, creamy sauce. Season lightly with 1 teaspoon kosher salt (remember Pecorino is salty).

Combine pasta with bacon fat

Return the bacon pan to low heat. Add the drained bucatini to the pan and toss to coat in the warm bacon fat and the portion of toasted pepper in the pan. If the pan seems dry, add 2–4 tablespoons of reserved pasta water to help coat the pasta.

Emulsify sauce

Remove the pan from direct heat (very important to avoid scrambling eggs). Quickly pour the egg-pecorino mixture over the hot bucatini and toss or stir vigorously with tongs or two forks. Add reserved pasta water a few tablespoons at a time as needed to create a glossy, silky emulsion that clings to the pasta. Continue tossing until sauce thickens slightly and forms a creamy coating, about 1–2 minutes. Return the cooked bacon pieces to the pasta and mix to combine. If sauce is too thick, thin with additional hot pasta water; if too loose, toss with a little more cheese.

Adjust & serve

Taste and adjust seasoning — add more toasted black pepper to taste and scatter the extra Pecorino for serving. Serve immediately in warmed bowls so sauce stays creamy.