Pici Carbonara Recipe

Grate cheese and separate eggs

Finely grate the Parmigiano-Reggiano and Pecorino (if using). In a medium bowl, combine the 4 egg yolks and the optional whole egg. Whisk briefly until smooth. Stir in about 3/4 cup of the grated Parmigiano and the Pecorino, reserving the rest for serving. Add 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt; mix into a thick paste. Set aside.

Prepare pancetta

Dice the pancetta into small cubes. Smash the garlic clove but leave it whole if using.

Bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea). Add the pici and cook until just shy of al dente — slightly firmer than you want, because it will finish cooking in the sauce (follow package timings, typically 8–10 minutes for fresh/hand-rolled pici; adjust for dried).

Before draining, scoop out and reserve 1 to 1 1/2 cups of the starchy pasta cooking water. Drain the pasta quickly, leaving it hot.

While the pasta is cooking, heat a large wide skillet over medium heat. Add 1 tablespoon olive oil, then the diced pancetta. If using garlic, add the smashed clove to the pan to flavor the oil. Cook until the pancetta is crisp and golden and has rendered its fat, about 6–8 minutes. Remove and discard the garlic clove. Reduce heat to low.

Add the drained hot pici directly to the skillet with the pancetta. Toss to coat in the fat over low heat for 30–60 seconds.

Remove the skillet from the heat (important to avoid scrambling the eggs). Quickly pour the egg-and-cheese mixture over the pasta, tossing vigorously with tongs or a spoon so the residual heat gently cooks the eggs into a creamy sauce. If the sauce seems thick or the pasta is dry, add reserved pasta water a few tablespoons at a time, tossing until you reach a silky, clingy consistency. You may not need the full cup.

Taste and adjust seasoning with more freshly ground black pepper and salt if needed. If desired, stir in the remaining 1/4 cup grated Parmigiano for extra creaminess.

Divide the pici carbonara among warm plates or bowls. Top each serving with extra grated Parmigiano and a generous crack of black pepper. Serve immediately.