Bucatini a la Carbonara


Put your cubed pieces of Guanciale in a cold frying pan and cook until crispy and dark. Starting in a cold pan will help more of the fat to render. Once fully cooked, set aside the pieces of Guanciale, leaving the rendered fat in the pan.

In a separate bowl whisk together your Pecorino Romano, eggs and black pepper. Set aside.

Cook the pasta in salted water until al dente. Reserve 1 cup of the pasta water before draining.

While the pasta is still hot, quickly toss it in the Guanciale fat, making sure everything gets coated. Slowly pour in your egg mixture, making sure to continuously toss and stir your pasta so the eggs form a nice emulsion and don’t scramble. At this point if your sauce is too thick, add a bit of your pasta water to thin it out.

Items in bold available in store

Serves 6.