Carbonara Recipe

Time30m

Serves4

bucatini, egg yolk, pecorino, pancetta, black pepper

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta. Cook until it is crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.
3
Prepare the Sauce
In a mixing bowl, combine the egg yolks, grated pecorino cheese, and freshly ground black pepper. Mix until well combined to create a creamy sauce.
4
Combine Everything
Add the hot, drained bucatini to the skillet with the pancetta. Toss to combine. Remove from heat and quickly pour the egg mixture over the pasta, tossing rapidly to create a creamy sauce, adding reserved pasta water a little at a time to reach desired consistency.
5
Serve
Serve immediately with extra grated pecorino and more black pepper on top, if desired.