Bucatini Alla Carbonara Recipe

Time30m

Serves4

GUANCIALE, PECORINO ROMANO, EGG, CHIVE, SICILIAN OLIVE OIL

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Ingredients

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1
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2
Prepare the Guanciale
While the pasta cooks, heat the Sicilian olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy and golden, about 5-7 minutes. Remove from heat.
3
Make the Sauce
In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Add a generous amount of freshly ground black pepper.
4
Combine Pasta and Sauce
Add the drained bucatini to the skillet with guanciale. Toss to combine and ensure the pasta is coated with the fat. Remove the skillet from heat.
5
Finish the Dish
Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
6
Serve
Serve immediately, garnished with chopped chives and additional Pecorino Romano and black pepper to taste.