Authentic Bucatini Alla Carbonara
If you’ve never made carbonara at home, it’s time to change that!
Ingredients
- 4-5 Ounces guanciale cut into strips
- 1 Whole egg and 3 egg yolks at room temperature
- ¾ Cup Pecorino Romano grated
- ¼ Cup Parmigiano Reggiano grated
- ¾ Pound Bucatini
- Freshly cracked black pepper
- kosher salt
Instructions
- Bring a large pot of water to a boil. Once boiling, salt the water.
- In a mixing bowl, combine the eggs, cheese, and a generous pinch of pepper.
- Add the guanciale to a large, cold skillet. Turn the heat to medium low and cook the guanciale until the fat has rendered and it's starting to crisp; 10-15 minutes. Turn the heat off until the pasta is ready. Turn the heat back on to medium and transfer the pasta directly to the pan, reserving the pasta water. Toss the pasta with the guanciale, making sure to coat each strand in the rendered fat. Add a splash of pasta water and keep tossing for 1-2 minutes.
- Turn the heat off and wait 30 seconds. Add a couple tablespoons of pasta water to the egg mixture, stir, and then pour the egg mixture into the pan. Begin tossing the pasta with the eggs immediately, adding small splashes of pasta water as needed to loosen the sauce. Keep tossing until a glossy sauce forms. Taste and add salt if needed and more pepper. Serve with more cheese.
- Enjoy!
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