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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
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 becomes crispy and golden, about 5-7 minutes. Remove from heat and set aside.
- 3
- 4
Combine Pasta and Sauce
Add the drained pasta to the skillet with the guanciale. Toss to combine. Remove the skillet from the heat and quickly pour the egg yolk mixture over the pasta, tossing vigorously 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.
- 5
Serve
Plate the carbonara and garnish with additional Pecorino Romano and black pepper to taste. Serve immediately.
