Bucatini Carbonara Recipe

Cook the pasta

Bring a large pot of water to a rolling boil and generously salt it (about 1–1.5 tbsp salt per 4–6 liters). Add 12 oz bucatini and cook until just shy of al dente (follow package for timing minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Prepare the egg-cheese mixture

While the pasta cooks, in a medium bowl whisk together 6 egg yolks and 1 whole egg until smooth. Gradually whisk in 1.5 cups finely grated Pecorino Romano until combined into a thick, creamy paste. Add 1.5 tsp freshly ground black pepper, taste and adjust — the mixture should be salty and tangy to compensate for reduced salt later.

Render the guanciale

Cut 8 oz guanciale into 1/4"–1/2" lardons (short batons). Place in a cold large skillet, then set over medium heat. As the pan warms, the fat will render; cook, stirring occasionally, until the pieces are crisp and golden and there is a good amount of fat in the pan, about 8–10 minutes. If the guanciale is extremely lean and isn’t releasing enough fat, add 1 tbsp extra-virgin olive oil to help the process. Remove skillet from heat once crisp, leaving fat and guanciale in the pan.

Combine pasta and guanciale

Add the drained bucatini to the skillet with the guanciale and off-heat (important to avoid scrambling). Toss to coat the pasta in the rendered fat. If the pan is too cool to move the pasta easily, set it briefly over very low heat for 10–15 seconds, then remove from heat.

Emulsify the sauce

Working quickly and off the heat, pour the egg-and-Pecorino mixture over the bucatini. Add about 1/2 cup of the reserved pasta water and toss vigorously (tongs or two forks) to create a glossy, silky sauce that clings to the pasta. Add more reserved water a tablespoon at a time if needed to reach a creamy consistency (use up to the reserved 1 cup). The residual heat from the pasta will cook the eggs gently without scrambling.

Adjust and serve

Taste and adjust pepper and salt — the guanciale and Pecorino are already salty, so add salt only if necessary. Divide among plates, sprinkle with the remaining 1/4 cup grated Pecorino Romano and the remaining 1/2 tsp freshly ground black pepper. Serve immediately.