Bucatini Recipe

Prep

Bring a large pot (at least 5–6 L) of water to a rolling boil. Add 20 g salt so the water tastes briny. Set a large skillet over medium heat.

Render guanciale

Add the diced guanciale to the dry skillet (no oil). Cook over medium heat, stirring occasionally, until the fat renders and the pieces turn golden-brown and slightly crisp, about 8–10 minutes. If the pan runs dry, add up to 1 tbsp olive oil.

Add prosciutto

Add the prosciutto strips to the skillet with the guanciale and cook 1–2 minutes to warm and release flavor without becoming brittle.

Build tomato sauce

Pour the tomato passata into the pan with the guanciale and prosciutto. Stir to combine, reduce heat to low, and simmer gently for 8–10 minutes until slightly thickened. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Keep warm over the lowest heat.

Cook bucatini

When the sauce has about 4–5 minutes left, add bucatini to the boiling water and cook, stirring occasionally, until al dente (follow package times, usually 9–11 minutes). Reserve 1.5 cups (about 360 ml) of pasta cooking water before draining.

Temper eggs and cheese

While the pasta cooks, in a large mixing bowl whisk together 2 egg yolks, the optional whole egg (if using), and 80 g of the grated Pecorino until smooth. Add a ladle (about 60–80 ml) of the reserved hot pasta water slowly while whisking to temper the eggs and create a loose, creamy emulsion.

Combine pasta and sauce

Drain the bucatini and immediately transfer to the skillet with the tomato-guanciale sauce. Toss to coat over low heat for 30–60 seconds. If the sauce looks dry, add 1/2 cup (120 ml) reserved pasta water to loosen.

Finish with egg-cheese emulsion

Remove the skillet from heat. Pour the tempered egg–Pecorino mixture over the hot pasta and quickly toss or stir vigorously to create a glossy, creamy sauce that clings to the bucatini. Add more reserved pasta water a tablespoon at a time if needed to reach desired creaminess. Taste and adjust seasoning with remaining salt and black pepper (use remaining 1 tsp).

Add fiore di latte

Toss the torn fiore di latte through the finished pasta off the heat so it softens and partially melts into pockets without turning the dish watery. Reserve a few pieces for garnish if desired.

Dress arugula

In a small bowl toss the arugula with 1 tsp olive oil and 1 tsp lemon juice (optional) and a small pinch of salt just before serving.

Divide the bucatini among warm plates or a large serving bowl. Scatter dressed arugula and remaining fiore di latte over the top. Finish each portion with a generous dusting of the remaining 20 g grated Pecorino and a few extra turns of freshly ground black pepper. Drizzle a little extra-virgin olive oil if desired and serve immediately.