Author: Pizza Today
Recipe type: entrees
- One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta)
- Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon.
- One tablespoon extra-virgin olive oil
- Five egg yolks, beaten
- Four ounces grated Pecorino-Romano cheese
- Coarsely ground pepper
- Hot pasta water as needed
- Cook the bucatini in a large pot of water with 2 tablespoons of sea salt. This should take 11 to
- While the pasta has been in the boiling water 6 minutes, cut the guanciale into small lardon, (small, oblong chunks) and place in a pan on medium high heat with the extra virgin olive oil. Stir often.
- Drain pasta and put into a colander reserving some pasta water.
- When the guanciale is browned, crack 4 turns of black pepper in the pan then take the pan off the heat, add the bucatini and stir in the Pecorino slowly, then immediately add the egg.
- Continue stirring adding small amounts of pasta water (or not) to form a thick sauce.
- This dish can be best dressed with sliced raddichio or endive as a nice crunchy, bitter foil to the creaminess.
- Serve immediately.