Fresh Bucatini Pasta Recipe

Bring water to a boil

In a large pot bring 4 quarts of water to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Cook bucatini

Add 12 oz bucatini and cook until al dente per package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain remaining water and set pasta aside briefly.

Poach the eggs

While pasta cooks, poach 4 cage-free eggs: in a medium saucepan bring 3 cups water and 1 tablespoon vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach 3–4 minutes for a runny yolk or 5 minutes for slightly firmer yolk. Use a slotted spoon to transfer eggs to a bowl of warm water to hold until plating.

Preheat oven to 425°F (220°C). Trim the core of 1 head Napa cabbage and quarter lengthwise. Place cabbage quarters on a rimmed baking sheet, brush all sides with 2 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Roast until edges are golden and leaves are tender, 18–22 minutes, turning once halfway through. When done, roughly chop or thinly slice to fold into the pasta later.

While cabbage roasts and pasta cooks, prepare the guanciale: trim rind if necessary and cut 8 oz guanciale into 1/4-inch strips or lardons. Place a large skillet over medium heat and add the guanciale (no extra fat initially). Cook, stirring occasionally, until fat renders and pieces are crisp, 6–8 minutes. If the guanciale is very lean, add 1 teaspoon neutral oil to help rendering.

When guanciale is crispy, use a slotted spoon to transfer most pieces to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet. Lower the heat to medium-low and add 1 tablespoon Calabrian chile paste (or chopped chiles in oil). Stir for 30 seconds to bloom the chile and incorporate flavor into the fat.

To the skillet with chile and rendered fat, add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Pour in one 14 oz can crushed San Marzano tomatoes, stir to combine, and bring to a gentle simmer.

Add 1 cup heavy cream to the tomatoes and stir until the sauce is smooth and slightly thickened. Simmer gently 4–6 minutes to meld flavors. Season with 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and optional 1 teaspoon red pepper flakes if you want extra heat.

If the sauce is too thick, add up to 1 cup reserved pasta cooking water a little at a time to reach a silky, coating consistency. Taste and adjust seasoning.

Return the drained bucatini to the skillet with the sauce (or transfer sauce to the pasta pot if your skillet is small). Toss to coat over low heat for 1–2 minutes so pasta absorbs sauce. Add the roasted Napa cabbage and most of the crispy guanciale pieces (reserve a few for garnish). Toss gently to combine; if needed, add a splash more reserved cooking water to loosen.

Stir in 3 oz finely grated Pecorino Romano, saving a little for finishing. Taste and adjust salt and pepper.

Divide pasta among 4 warmed bowls. Top each portion with a poached egg. Sprinkle remaining crispy guanciale and additional Pecorino Romano. Garnish with 2 tablespoons chopped parsley if using, and finish with a grind of black pepper and a small spoonful of extra Calabrian chile if desired.