Bucatini Carbonara

A silky Roman classic of bucatini tossed with crisp guanciale, egg yolks and plenty of black pepper and pecorino.

Ingredients

• 1 lb bucatini
• 6 oz guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 1 cup grated Pecorino Romano, plus more to finish
• 1.5 teaspoons coarsely cracked black pepper
• Kosher salt

Directions

1. Bring a large pot of well-salted water to a boil and cook the bucatini until al dente; reserve 1 cup pasta water.
2. Meanwhile, cook the guanciale in a cold skillet over medium heat until the fat renders and it is crisp.
3. Whisk the egg yolks, whole egg, pecorino and cracked pepper in a bowl.
4. Add the drained pasta to the skillet with the guanciale and toss off the heat.
5. Slowly pour in the egg mixture while tossing, adding splashes of pasta water until a glossy, creamy sauce coats the noodles. Do not let it scramble.
6. Plate and finish with more pecorino and black pepper.

Notes

In the style of Michael Symon’s carbonara.