Bucatini alla Carbonara Recipe
guanciale, egg yolk, pecorino romano, cracked black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips. In a large skillet over medium heat, cook the guanciale until it is crisp and golden, about 5-7 minutes. Remove from heat and set aside.
Combine Everything
Once the pasta is cooked and drained, add it to the skillet with the guanciale. Toss to combine, then remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Season and Serve
Season with cracked black pepper and salt to taste. Serve immediately, garnished with additional Pecorino Romano if desired.
